Crispy Chili-Roasted Tofu

Meanwhile, halve, core, seed, and remove the white ribs from the bell pepper, then finely dice. Peel the carrot. Mince half the carrot and half the celery, then cut the remaining carrot and celery into thin matchsticks. Cut the snap peas in half lengthwise on a diagonal. Halve, peel, and finely dice the onion. Chop the mint leaves.

Make the sofrito: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion, minced carrot, minced celery, and as much chili flake as you dare and cook, tossing, for 5-6 minutes, until very soft. Add the diced bell pepper to the pan and cook, stirring occasionally, another 5 minutes, until soft and slightly caramelized. Season with salt and pepper.

Add the snap peas, carrot, celery, stock concentrate, and ½ cup water to the pan with the bell pepper mixture. Cook, tossing, for 3-4 minutes, until vegetables are crisp-tender and sauce has thickened. Stir in half the mint and season with salt and pepper.