Tofu and vegetable stir-fry

4 servings

Quantity Ingredient
1 tablespoon Root ginger; peeled and grated
2½ tablespoon Sesame oil
2 \N Cloves garlic; crushed
1 tablespoon Soy sauce
450 grams Tofu; cut into cubes
\N \N ; (15oz)
6 \N Salad onions; sliced diagonally
1 small Onion; chopped finely
125 grams Mangetout; trimmed (4oz)
3 \N Sticks celery; sliced
1 small Red pepper; deseeded and thinly
\N \N ; sliced
1 small Yellow pepper; deseeded and thinly
\N \N ; sliced
1 small Fresh green chilli; finely chopped
2 smalls Carrots; cut into thin
\N \N ; strips
150 millilitres Vegetable stock; ( 1/4 pint)
2 teaspoons Cornflour
2 tablespoons White wine or sherry; clarified without
\N \N ; animal derived
\N \N ; ingredients
1 tablespoon Sesame seeds; lightly toasted to
\N \N ; garnish

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.

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