Sides and Salads Recipes - Sweet and Sour Vegetables with Tofu Recipe

Ingredients

• 4 shallots

• 3 garlic cloves

• 30ml/2 tbsp groundnut (peanut) off

• 250g/9oz Chinese leaves (Chinese cabbage), shredded

• 8 baby corn cobs, sliced diagonally

• 2 red (bell) peppers, seeded and thinly sliced

• 200g/7oz/1 3/4 cups mangetouts (snow peas), trimmed and sliced

• 250g/9oz firm tofu, rinsed, drained and cut in 1 cm/1/2in cubes

• 60ml/4 tbsp vegetable stock

• 30ml/2 tbsp light soy sauce

• 15ml/1 tbsp sugar

• 30ml/2 tbsp rice vinegar

• 2.5ml/1/2 tsp dried chili flakes

• small bunch of fresh coriander (cilantro), chopped

Serves 4

---

Method:

1. Slice the shallots thinly using a sharp knife. Finely chop the garlic cloves.

2. Heat the oil in a wok or large frying pan and cook the shallots and garlic for 2-3 minutes over a medium heat, until golden. Do not let the garlic burn or it will taste bitter.

3. Add the shredded Chinese leaves, toss over the heat for 30 seconds, then add the sliced baby-corn cobs and repeat the process.

4. Add the red peppers, mangetouts and tofu in the same way as the leaves and baby-corn, each time adding a single ingredient and tossing it over the heat for about 30 seconds before adding the next ingredient.

5. Pour in the stock and soy sauce. Mix together the sugar and vinegar in a small bowl, stirring until the sugar has dissolved, then add to the wok or pan.

6. Tip the mixture into a warmed bowl, sprinkle over the chili flakes and coriander, toss to mix Nell and serve.

Big, bold and beautiful, this is a hearty stir-fry that will satisfy the hungriest guests.