Sweet and Sour Vegetables With Tofu |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is good. Serve with ramen noodles or over brown rice. Either fry the tofu yourself or buy pre-fried tofu. Ingredients:
1 tablespoon peanut oil |
2 garlic cloves, crushed |
1 teaspoon grated gingerroot |
2 ounces baby corn |
2 ounces fresh snow peas |
1 carrot, cut in matchsticks |
1 green bell pepper, cut in matchsticks |
8 scallions, trimmed and sliced the long way |
2 ounces canned bamboo shoots, drained |
8 ounces fried tofu, cubed |
2 tablespoons dry sherry or 2 tablespoons white wine |
2 tablespoons rice wine vinegar |
2 tablespoons honey |
1 tablespoon soy sauce |
2/3 cup vegetable stock |
1 tablespoon cornstarch |
Directions:
1. Heat the oil in a skillet. Add the garlic and ginger and cook for 30 seconds.
2. Add the baby corn, snow peas, carrot and bell pepper and stir-fry for abut 5 minutes, until the vegetables are tender.
3. Add the scallions, bamboo shoots and tofu. Cook for 2 more minutes.
4. In a small bowl, stir together the sherry, vinegar, honey, soy sauce, vegetable stock and corn starch. Add to the hot pan. Bring to a boil. Reduce heat and simmer for 2 minutes. Serve immediately.
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