Meals and Courses

  • 3 tablespoons sunflower oil
  • 300 g (10 oz) firm tofu, cubed
  • 1 onion, sliced
  • 2 carrots, sliced
  • 150 g (5 oz) broccoli, broken into small florets and stalks sliced
  • 1 red pepper, cored, deseeded and sliced
  • 1 large courgette, sliced
  • 150 g (5 oz) sugar snap peas
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 125 ml (4 fl oz) water
  • chopped red chillies
  • Thai or ordinary basil leaves

Heat 1 tablespoon of the oil in a wok or large frying pan until starting to smoke, add the tofu and stir-fry over a high heat for 2 minutes until golden. Remove from the pan with a slotted spoon.

Heat the remaining oil in the pan, add the onion and carrots and stir-fry for 1½ minutes. Add the broccoli and red pepper and stir-fry for 1 minute, then add the courgette and sugar snap peas and stir-fry for 1 minute.

Combine the soy and chilli sauces and measurement water and add to the pan with the tofu. Cook for 1 minute. Serve in bowls, garnished with chopped red chillies and basil leaves.

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