Tofu is made from pressed soya bean curd and is very high in protein. Smoked tofu has more flavor than regular tofu and is available from health food stores. This dish may he served as part of a Chinese meal or as a main dish on its own, with noodles or rice.
2 x 15 ml spoons/2 tbsp
vegetable or peanut oil
1 X 5 ml spoon/1 tsp grated root ginger
225 gl8 oz smoked tofu, cut into I cm/1/2 inch cubes
175 g/6 oz Chinese leaves, shredded
4 spring onions, finely sliced 100 g/4 oz beansprouts
100 gl4 oz mushrooms, sliced 1/2 red pepper, deseeded and sliced
Sauce
2 X 15 ml spoons/2 tbsp dark soy sauce
2 x 15 ml spoons/2 tbsp red vinegar
1 x 15 ml spoonsl 1 tbsp sugar
2 x 15 ml spoons/2 tbsp water 2 x 5 ml spoon/2 tsp cornflour
Methods:
Mix together all the ingredients for the sauce.
Heat the oil in a wok or large frying pan and fry the ginger for 1 minute. Add the tofu and stir fry over a gentle heat until it begins to turn brown. Remove to side of wok, or remove from frying pan altogether using a perforated spoon. Add all of the prepared vegetables and stir fry over a high heat for about 3 minutes, keeping the vegetables moving all the time. Pour over the sauce, return the tofu to the pan, and cook until the sauce thickens, stirring constantly.
Variation
Stir-fried vegetables with cashews
Omit bean-curd and substitute 100 g/4 oz cashew nuts, fry in the oil as instructed for bean-curd until browned, then remove from the wok.
Vary this dish for non-vegetarians by marinating 2 sliced chicken breasts in a quantity of the sauce for at least 30 minutes. Drain and stir fry separately, and keep warm. Add with the tofu when the vegetables are cooked.
If unable to obtain smoked tofu, use regular tofu and marinate in a quantity of the sauce, omitting water and cornflour, for at least 1 hour. Drain and add cornflour and water to the sauce and cook the tofu.