Name: Vegetable & Tofu Stir-Fry
Yield: Makes 4 Servings
Ingredients: Cornstarch (cornflour), 1 tablespoon; Firm tofu, 1 lb (500 g), drained and cut into bite-sized cubes; Sugar snap peas, ¼ lb (125 g), trimmed; Red bell pepper (capsicum), 1, seeded and sliced; Zucchini (courgette), 1 small, cut into bite-sized pieces; Vegetable broth or stock, ¼ cup (2 fl oz/60 ml), homemade or purchased; Red pepper flakes, ⅛ teaspoon; Bok choy, 1 small head, trimmed and cut into bite-sized pieces; Peanut oil, ⅓ cup (3 fl oz/80 ml); Sugar, 1 teaspoon; Black bean sauce, 1 tablespoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Firm tofu, 1 lb (500 g), drained and cut into bite-sized cubes
Cornstarch (cornflour)

Method

Prepare the tofu and sauce

Line a baking sheet with a double thickness of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry. In a small bowl, stir together the cornstarch and broth until the cornstarch dissolves. Stir in the bean sauce and sugar.
Stir-fry the tofu and

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Vegetable & Tofu Stir-Fry

Ingredients

Method

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