Sweet and Sour Vegetables with Tofu from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 8 baby corn cobs, sliced on the diagonal
• 2 red (bell) peppers, seeded and thinly sliced
• 200 g/7 oz/1¾ cups mangetouts (snow peas), trimmed and sliced
• 3 garlic cloves
• 30 ml/2 tbsp groundnut (peanut) oil
• 250 g/9 oz Chinese leaves (Chinese cabbage), shredded
• 4 shallots
• 2 1/2 ml/½ tsp dried chilli flakes
• 30 ml/2 tbsp rice vinegar
• small bunch coriander (cilantro), chopped
• 60 ml/4 tbsp vegetable stock
• 250 g/9 oz tofu, rinsed, drained and cut in 1cm/½ in cubes
• 15 ml/1 tbsp granulated sugar
• 30 ml/2 tbsp light soy sauce