| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Sainsbury’s, Sainsbury12 | 4 | servings | |
INGREDIENTS
| 1 | tb | Root ginger; peeled and grated |
| 2 1/2 | tb | Sesame oil |
| 2 | Cloves garlic; crushed | |
| 1 | tb | Soy sauce |
| 450 | g | Tofu; cut into cubes |
| ; (15oz) | ||
| 6 | Salad onions; sliced diagonally | |
| 1 | sm | Onion; chopped finely |
| 125 | g | Mangetout; trimmed (4oz) |
| 3 | Sticks celery; sliced | |
| 1 | sm | Red pepper; deseeded and thinly |
| ; sliced | ||
| 1 | sm | Yellow pepper; deseeded and thinly |
| ; sliced | ||
| 1 | sm | Fresh green chilli; finely chopped |
| 2 | sm | Carrots; cut into thin |
| ; strips | ||
| 150 | ml | Vegetable stock; ( 1/4 pint) |
| 2 | ts | Cornflour |
| 2 | tb | White wine or sherry; clarified without |
| ; animal derived | ||
| ; ingredients | ||
| 1 | tb | Sesame seeds; lightly toasted to |
| ; garnish |
INSTRUCTIONS
In a bowl, place 1/2 the ginger, 1 tablespoon of oil, 1/2 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 1/2 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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