For the tofu-rice-vegetable stew, rinse the peppers with cold water, rub dry, remove the stem end, seeds and white membranes. Cut into small cubes.
Peel the carrots and kohlrabi and also cut into small cubes. Peel and finely chop onion and garlic.
Heat sesame oil in a pot and sauté onions until translucent. Fry the garlic briefly. Add the vegetables – except for the tomatoes – and stir through. Pour in the soup and simmer for a few minutes.
Cut the tofu into cubes and add to the vegetables with the diced tomatoes and ginger. Simmer for a few more minutes and season the tofu-rice-vegetable stew with salt, pepper and lemon juice.
You can use any vegetables for the tofu-rice-vegetable stew according to your preferences and availability, including cabbage shoots, corn kernels, Chinese cabbage or savoy cabbage.