Serving Size:
2 tbs vegetable oil
1 garlic clove, crushed
1 lb tofu (bean curd),cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 stick celery, sliced
2 small red (bell) peppers, cored, seeded and sliced
8 oz mangetout (snowpeas),trimmed and halved
4 oz broccoli, trimmed and divided into florets
4 oz thin green beans, halved
2 tbs sweet soy sauce
1 tbs tamarind concentrate
1 tbs soy sauce
1 tbs tomato puree
1 tbs light soy sauce
1 tbs chilli sauce
2 tbs sugar
1 tbs white vinegar
pinch of ground star anise
1 ts cornflour
1 c water
- Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.
- Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.
- Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.
- Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.
- Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.
- Serve the salad immediately, warm.
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