About this recipe:Tofu or bean curd is remarkably nutritious, supplying complete protein and important minerals. Make this vegetarian by substituting vegetable stock for the chicken.
2 tablespoons soya sauce
1 tablespoon brown sugar
2 teaspoons grated fresh ginger
500g very firm tofu, halved horizontally
3/4 cup chicken stock
2 teaspoons cornflour
3 teaspoons vegetable oil
1 large red capsicum, cut into strips
200g string beans, cut into 5cm lengths
2 carrots, sliced
4 cloves garlic, crushed
2 spring onions, thinly sliced
Directions Prep:15min › Cook:10min › Extra time:1hr › Ready in:1hr25min
Combine the soya sauce, brown sugar, ginger and a pinch of salt in a shallow bowl. Add the tofu, cut-side-down, and put aside to marinate for 1 hour. Reserving the marinade, remove the tofu and cut into 3 cm chunks. Stir the stock and cornflour into the reserved marinade.
Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicum, beans, carrots, garlic and spring onions, and cook for 5 minutes or until the capsicum is crisp-tender. Stir the stock mixture well and pour into the frying pan. Add the tofu and bring the mixture to the boil. Reduce to a simmer and cook for 4 minutes or until the sauce is slightly thickened and the tofu is heated through.