| 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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