World Cuisine

  • 4 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons clear honey
  • 400 g (13 oz) firm tofu, drained and cut into 2.5 cm (1 inch) cubes
  • 300 g (10 oz) broccoli florets
  • 2 carrots, halved lengthways and thinly sliced diagonally
  • low-calorie cooking spray
  • 1 onion, halved and thinly sliced
  • 8 spring onions, diagonally sliced into 3 cm (1¼ inch) lengths
  • 1 tablespoon peeled and grated fresh root ginger
  • 2 garlic cloves, crushed
  • 200 g (7 oz) mangetout, trimmed
  • 200 g (7 oz) baby corn, thinly sliced
  • 200 g (7 oz) canned water chestnuts, rinsed and drained
  • 1 tablespoon cornflour
  • 250 ml (8 fl oz) vegetable stock

Mix together the soy sauce, sesame oil, rice vinegar and honey in a glass or ceramic bowl, add the tofu and toss to coat. Cover and leave to marinate in the refrigerator for 1 hour. Drain the tofu, reserving the marinade.

Meanwhile, bring a large saucepan of water to the boil, add the broccoli florets and carrots and blanch for 2 minutes. Drain and then plunge the vegetables into a bowl of iced water. Drain again and set aside.

Spray a nonstick wok or large frying pan with cooking spray and heat over a medium-high heat. Add the marinated tofu and stir-fry for 5 minutes until lightly browned. Add the onion, spring onions, ginger and garlic and stir-fry for 30 seconds. Stir the blanched broccoli and carrot into the pan along with the mangetout, baby corn and water chestnuts and stir-fry for 1–2 minutes.

Mix together the cornflour, stock and reserved marinade in a small bowl until smooth and add to the pan. Bring to the boil and cook, stirring constantly, for about 2–3 minutes until slightly thickened. Serve with rice or noodles.

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