About this recipe:Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.
125 ml vegetable stock
60 ml freshly squeezed lime juice
2 tablespoons soya sauce
2 teaspoons sugar
2 teaspoons cornflour
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 tablespoon finely chopped, peeled fresh ginger
2 green chillies, seeded and finely chopped
1 medium red capsicum, seeded and cut into small squares
4 spring onions, thinly sliced
125 g baby corn
125 g Chinese cabbage, shredded
500 g firm tofu, cut into 1.25 cm cubes
Prep:15min › Cook:6min › Ready in:21min
Whisk the stock, juice, soya sauce, sugar and cornflour in a small bowl until smooth.
Heat 2 tsp oil in a large wok over medium-high heat. Add garlic, ginger and chillies. Stir-fry 30 seconds. Add to stock mixture.
Heat remaining oil in frying pan. Add capsicum and spring onion. Stir-fry until crisp-tender, 2 to 3 minutes. Add corn and cabbage. Stir-fry 1 minute. Add tofu and stock mixture. Cover and simmer 2 minutes. Serve at once.