Vegetables & Tofu Stir Fry

INGREDIENTS

225 g/firm tofu (drained weight), cut into bite size pieces

1tbsp sunflower oil

2 Spring onions, chopped

1 garlic clove, finely chopped

115 g4oz baby corn cobs, halved

115 g/4oz mangetout

115g/4oz shiitake mushrooms, thinly sliced

2tbsp finely chopped coriander leaves

For the marinade

2tbsp dark soy sauce

1tbsp Chinese rice wine

2 tsp brown sugar

½ tsp Chinese five-spice power

1 fresh red chilli, deseeded and finely chopped

2 spring onions, finely chopped

1 tbsp grated fresh root ginger

Method

Place all the marinade ingredients in a large, shallow, non-metallic dish and stir to mix. Add the bite-sized chunks of tofu and turn them over carefully to coat thoroughly in the marinade. Cover the dish with clingfilm and leave the tofu in the refrigerator to marinate for 2 hours, turning the chunks over once or twice.

Drain the tofu and reserve the marinade. Heat the sunflower oil in a preheated wok or large frying pan. Add the tofu and stir-fry over a medium- high heat for 2-3 minuets, or until golden. Using a slotted spoon, remove the tofu from the wok and reserve. Add the spring onions and garlic and stir-fry for 2 minuets, then add corn cobs and stir-fry for 1 minute. Add the mangetout and mushrooms and stir-fry for a further 2minutes.

Return the tofu to the wok and add the marinade. Cook gently for 1-2 minuets, or until heated through. Sprinkle with chopped fresh coriander and serve immediately.

Due to allergies I exclude the mushrooms from my cooked recipe.

Place all the marinade ingredients in a large, shallow, non-metallic dish and stir to mix. Add the bite-sized chunks of tofu and turn them over carefully to coat thoroughly in the marinade. Cover the dish with clingfilm and leave the tofu in the refrigerator to marinate for 2 hours, turning the chunks over once or twice.

Drain the tofu and reserve the marinade. Heat the sunflower oil in a preheated wok or large frying pan. Add the tofu and stir-fry over a medium- high heat for 2-3 minuets, or until golden. Using a slotted spoon, remove the tofu from the wok and reserve. Add the spring onions and garlic and stir-fry for 2 minuets, then add corn cobs and stir-fry for 1 minute. Add the mangetout and mushrooms and stir-fry for a further 2minutes.

Return the tofu to the wok and add the marinade. Cook gently for 1-2 minuets, or until heated through. Sprinkle with chopped fresh coriander and serve immediately.

Due to allergies I exclude the mushrooms from my cooked recipe.

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