Vegetable & Tofu Stir-Fry Recipe

Ingredients :

Serves 4

• 8oz / 225g firm tofu (drained weight), cut into bite-size pieces

• 1 tbsp peanut or corn oil

• 2 scallions, chopped

• 1 garlic clove, finely chopped

• 4oz / 115g baby corn, halved

• 1 cup snow peas

• 4oz / 115g shiitake mushrooms, thinly sliced

• 2 tbsp finely chopped fresh cilantro leaves
  
  For the marinade :

• 2 tbsp dark soy sauce

• 1 tbsp Chinese rice wine

• 2 tsp brown sugar

• ½ tsp Chinese five-spice powder

• 1 fresh red chili, seeded and finely chopped

• 2 scallions, finely chopped

• 1 tbsp grated fresh ginger

Method :

1. Place all the marinade ingredients in a large, shallow, nonmetallic dish and stir to mix. Add the bite-size chunks of tofu and turn them over carefully to coat thoroughly in the marinade. Cover the dish with plastic wrap and leave the tofu in the refrigerator to marinate for 2 hours, turning the chunks over once or twice.

2. Drain the tofu and set aside the marinade. Heat the peanut oil in a preheated wok or large skillet. Add the tofu and stir-fry over medium-high heat for 2-3 minutes, or until golden. Using a slotted spoon, remove the tofu from the wok and set aside. Add the scallions and garlic and stir-fry for 2 minutes, then add the corn cobs and stir-fry for 1 minute. Add the snow peas and mushrooms and stir-fry for an additional 2 minutes.

3. Return the tofu to the wok and add the marinade. Cook gently for 1-2 minutes, or until heated through. Sprinkle with the chopped fresh cilantro and serve immediately.

Nutritional Facts :

Calories: 135

Fat: 7g

Saturated Fat: 3g

Salt: 0.7g