buddha’s delight

Preparation time 20 minutes, plus marinating Cooking time 15 minutes 4 tablespoons light soy sauce 1 teaspoon sesame oil 1 tablespoon rice vinegar 2 teaspoons clear honey 400 g firm tofu, drained and cut into 2.5 cm (1 inch)cubes 300 g broccoli florets 2 carrots, halved lengthways and thinly sliced diagonally low-calorie cooking spray 1onion, halved and thinly sliced 8 spring onions, diagonally sliced into 3 cm(11/4inch)lengths 1 tablespoon peeled and grated fresh root ginger 2 garlic cloves, crushed 200 g mangetout, trimmed 200 g baby corn, thinly sliced 200 g canned water chestnuts, rinsed and drained tablespoon cornflour 250ml vegetable stock Mix together the soy sauce, sesame oil, rice vinegar and honey in a glass or ceramic bowl, add the tofu athe and toss to coat. Cover and leave to marinate in the refrigerator for 1 hour. Drain the tofu, reserving the marinade. Meanwhile, bring a large saucepan of water to the boil, add the broccoli florets and carrots and blanch for minutes. Drain and then plunge the vegetables into a bowl of iced water. Drain again and set aside.

Spray a nonstick wok or large frying pan with cooking spray and heat over a medium-high heat. Add the marinated tofu and stir-fry for 5 minutes until lightly browned. Add the onion, spring onions, gin-ger and garlic and stir-fry for 30 seconds. Stir the blanched broccoli and carrot into the pan along with the mangetout, baby corn and water chestnuts and stir-fry for 1-2 minutes.

Mix together the cornflour, stock and reserved marinade in a small bowl until smooth and add to the pan. Bring to the boil and cook, stirring constantly, for about 2-3 minutes until slightly thickened.

Serve with rice or noodles.

For tofu vegetable stir-fry, spray a large nonstick wok or frying pan with cooking spray, add 1 tablespoon sesame oil and heat over a medium heat. Add 400(13 oz) firm tofu, drained and cut into 2.5 cm( inch)cubes, and stir-fry for about 1-2 minutes until coloured. Add 2 thinly sliced garlic cloves eele and stir-fry for 1 minute. Add 200(7 oz) each of peeled and blanched broad beans and trimmed and roughly chopped mangetout and 1 finely chopped red chilli and stir-fry for minute. Spoon the vegeta-d spri bles on to warm plates and sprinkle over 3 tablespoons light soy sauce. Serve with steamed rice.

qingquang

See author's posts