Wash and dry the vegetables and place them ready to prepare.
Cut the sugar snap peas lengthwise into triangles.
Cut the peppers in half, remove the seeds and cut into 2 cm pieces.
Peel the garlic and cut into fine cubes.
Cut the white cabbage and the carrot into fine strips.
Fry the prepared sugar peas, carrot strips, soya bean sprouts, white cabbage and paprika in a large pan with a little peanut oil at high heat, turning frequently.
Cut the tofu or smoked tofu into slices. Slide the vegetables aside and fry the tofu in the remaining oil. Season the vegetables with the garlic and coriander and some soy sauce.
Arrange the vegetable pan on plates, add the tofu slices and serve sprinkled with sesame seeds.
Add the rest of the soy sauce to the vegetable pan and enjoy!