Cut the tofu into 1.5 cm cubes, the peeled ginger and bamboo shoots into slices, the carrot into fine sticks. Finely chop the garlic and shallot. Halve the bell bell pepper, remove the seeds and cut into strips. Heat the peanut oil in a wok pan, fry the tofu in it until golden, remove and keep warm. Sauté the ginger, garlic, shallot and chili in the remaining oil. Add carrots, broccoli, pea pods and bell bell pepper strips and stir-fry for a few minutes. Mix chicken stock with oyster sauce, soy sauce, cornstarch and a tablespoon of water and pour over the vegetables. Now stir in bean and bamboo shoots and tofu. Season with salt and pepper to taste. Serve in bowls and sprinkle with chopped cilantro greens.