Sweet-and-sour vegetables with tofu from The Tofu Cookbook by Becky Johnson
Big, bold and beautiful, this is a hearty stir-fry that will satisfy the hungriest guests. Stir-fries are always a good choice when entertaining as they take a short time to cook.
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Cooking tools:
- Wok
- Skillet
- Chef's knife
- Cutting board
- Stove
Ingredients
- 30 ml/2 tbsp groundnut (peanut) oil
- 250 g/9 oz Chinese leaves (Chinese cabbage), shredded
- 4 shallots
- 3 garlic cloves
- 2 red (bell) peppers, seeded and thinly sliced
- 200 g/7 oz/1¾ cups mangetouts (snow peas), trimmed and sliced
- 8 baby corn cobs, sliced diagonally
- 15 ml/1 tbsp sugar
- 30 ml/2 tbsp light soy sauce
- 60 ml/4 tbsp vegetable stock
- 250 g/9 oz firm tofu, drained and cut into bitesize cubes
- small bunch of fresh coriander (cilantro), chopped
- 2 1/2 ml/½ tsp dried chilli flakes
- 30 ml/2 tbsp rice vinegar
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