Tofu And Vegetable Stir-fry

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables			4	Servings

INGREDIENTS

1	T	Root ginger, peeled and
		grated
2 1/2	T	Sesame oil
2		Cloves garlic, crushed
1	T	Soy sauce
450	g	Tofu, cut into cubes
		15oz
6		Salad onions, sliced
		diagonally
1		Onion, chopped finely
125	g	Mangetout, trimmed 4oz
3		Sticks celery, sliced
1		Red pepper, deseeded and
		thinly
		sliced
1		Yellow pepper, deseeded and
		thinly
		sliced
1		Fresh green chilli, finely
		chopped
2		Carrots, cut into thin
		strips
150		Vegetable stock, 1/4 pint
2	t	Cornflour
2	T	White wine or sherry
		clarified without
		animal derived
		ingredients
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 911 Calories From Fat: 297 Total Fat: 34.1g Cholesterol: 37.4mg Sodium: 2098mg Potassium: 1061.5mg Carbohydrates: 98.2g Fiber: 11.5g Sugar: 17.1g Protein: 59g