Tofu and vegetable stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Root ginger; peeled and grated |
| 2½ | tablespoon | Sesame oil |
| 2 | Cloves garlic; crushed | |
| 1 | tablespoon | Soy sauce |
| 450 | grams | Tofu; cut into cubes |
| ; (15oz) | ||
| 6 | Salad onions; sliced diagonally | |
| 1 | small | Onion; chopped finely |
| 125 | grams | Mangetout; trimmed (4oz) |
| 3 | Sticks celery; sliced | |
| 1 | small | Red pepper; deseeded and thinly |
| ; sliced | ||
| 1 | small | Yellow pepper; deseeded and thinly |
| ; sliced | ||
| 1 | small | Fresh green chilli; finely chopped |
| 2 | smalls | Carrots; cut into thin |
| ; strips | ||
| 150 | millilitres | Vegetable stock; ( 1/4 pint) |
| 2 | teaspoons | Cornflour |
| 2 | tablespoons | White wine or sherry; clarified without |
| ; animal derived | ||
| ; ingredients | ||
| 1 | tablespoon | Sesame seeds; lightly toasted to |
| ; garnish | ||
Directions
In a bowl, place ½ the ginger, 1 tablespoon of oil, ½ the garlic and soy sauce. Add the tofu, cover and marinate for 1 hour.
Heat the remaining oil in a frying pan or wok and stirfry the spring onions and remaining garlic and ginger over a high heat for 30 seconds. Add the chopped onion, mangetout, celery, peppers and chilli and stirfry for a further 2-3 minutes.
Stir in the carrots and ½ the stock, then the tofu and marinade. Cover and simmer for 3-4 minutes.
Blend the cornflour with the rest of the stock and white wine/sherry. Pour into the pan and cook gently for a further 2-3 minutes.
Sprinkle with the sesame seeds and serve with cooked rice.
Converted by MC_Buster.
NOTES : A tasty Tofu stir fry.The flavours are fuller if the Tofu is left to marinate for at least 1 hour before cooking.
Converted by MM_Buster v2.0l.