Sweet and Sour Vegetables with Tofu

Name: Sweet and Sour Vegetables with Tofu
Yield: Serves Four
Cuisine: Thailand
Ingredients: 60 ml/4 tbsp vegetable stock; 30 ml/2 tbsp light soy sauce; 200 g/7 oz/1¾ cups mangetouts (snow peas), trimmed and sliced; 250 g/9 oz tofu, rinsed, drained and cut in 1cm/½ in cubes; 2.5 ml/½ tsp dried chilli flakes; small bunch coriander (cilantro), chopped; 15 ml/1 tbsp granulated sugar; 30 ml/2 tbsp rice vinegar; 30 ml/2 tbsp groundnut (peanut) oil; 250 g/9 oz Chinese leaves (Chinese cabbage), shredded; 4 shallots; 3 garlic cloves; 2 red (bell) peppers, seeded and thinly sliced; 8 baby corn cobs, sliced on the diagonal

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Big, bold and beautiful, this is a hearty stir-fry that will satisfy the hungriest guests. Stir-fries are always a good choice when entertaining as you can prepare the ingredients ahead of time and then they take such a short time to cook.

Ingredients

4 shallots
3 garlic cloves
30 ml/2 tbsp

Asia
Thailand
Main course
South East Asia
Vegan

Method

Slice the shallots thinly using a sharp knife. Finely chop the garlic.
Heat the oil in a wok or large frying pan and cook the shallots and garlic for 2–3 minutes over a medium heat, until golden. Do not let the garlic burn or it will taste