Special Diet

  • 2 tablespoons sunflower oil
  • 350 g (11½ oz) firm tofu, cubed
  • 5 cm (2 inch) piece of fresh root ginger, shredded
  • 2 garlic cloves, chopped
  • 250 g (8 oz) broccoli, trimmed
  • 250 g (8 oz) sugar snap peas, trimmed
  • 150 ml (¼ pint) vegetable stock
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons soft light brown sugar
  • handful of Thai basil leaves

Heat half the oil in a wok or deep frying pan until smoking, add the tofu and stir-fry for 2–3 minutes until golden all over. Remove with a slotted spoon.

Add the remaining oil to the pan, add the ginger and garlic and stir-fry for 10 seconds, then add the broccoli and sugar snap peas and stir-fry for 1 minute.

Return the tofu to the pan and add the stock, chilli sauce, soy sauces, lime juice and sugar. Cook for 1 minute until the vegetables are cooked but still crisp. Add the basil leaves and stir well. Serve immediately with rice or noodles.

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