Sweet-and-sour vegetables with tofu

Name: Sweet-and-sour vegetables with tofu
Ingredients: 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; 200 g/7 oz/1¾ cups mangetouts (snow peas), trimmed and sliced; 250 g/9 oz Chinese leaves (Chinese cabbage), shredded; 8 baby corn cobs, sliced diagonally; 15 ml/1 tbsp sugar; 30 ml/2 tbsp light soy sauce; 60 ml/4 tbsp vegetable stock; 250 g/9 oz firm tofu, drained and cut into bitesize cubes; small bunch of fresh coriander (cilantro), chopped; 2.5 ml/½ tsp dried chilli flakes; 30 ml/2 tbsp rice vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

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 they take a short time to cook.

Ingredients

4 shallots
3 garlic cloves
30 ml/2 tbsp

Main course
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 bitter.
Add the shredded cabbage, toss over the heat for 30 seconds, then add the corn cobs and repeat the process.<