Healthy Recipes Blog

Tofu with Stir-Fried Vegetables - serves 4

3 tablespoon soy sauce

3 tablespsoons dry sherry

1 cm (0.5 inch) piece root ginger, peeled and finely diced

250g (8oz) firm tofu, cut into cubes

1-2 tablespoons sesame oil (use a little water if pan sticks)

1 large onion, sliced

2 cloves garlic, crushed

175g (6oz) mangetouts

1 red pepper, cored seeded and sliced

175g (6oz) mushrooms, sliced

500g (1lb) beanshoots

2 tablespsoons toasted sesame seeds

Mix soy sauce, sherry, ginger and garlic together in a bowl. Add tofu and leave to marinate for an hour. Drain and reserve sauce.

Heat oil in wok, add tofu and stir-fry for 2 minutes until golden brown. Remove with slotted spoon and keep warm.

Reheat oil, add onion and stir-fry for 2 minutes. Add mangetoouts and red pepper - stir-fry for 2 minutes. Add mushrooms, beanshoots and reserved sauce and stir-fry for 2 minutes until hot.

Gently stir in tofu and serve sprinkled with sesame seeds.

Can be served with cashew nuts, noodles or brown rice to make a more substantial meal.