Vegetables with Tofu 

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This perfect flavour combination creates a great tasting dish!

Ingredients:

1 Tbsp soy sauce

1 Tbsp oyster sauce (vegetarian variety or leave out)

1/2 cup vegetable stock, salt reduced

2 Tbsp cornflour

1 Tbsp grape seed oil

1 clove garlic, crushed

1 tsp minced fresh ginger

300 g tofu, cubed

2 carrot, cut into strips

200 g snow peas, trimmed

4 spring onions, sliced diagonally

Directions:

Combine soy sauce, oyster sauce, stock and cornflour in a bowl.
Heat oil, garlic and ginger in a wok for 1 minute. Add tofu. Stir-fry for 2 minutes. Remove from wok and set aside.

Add carrots and snow peas. Stir-fry for 1 minute. Add combined stock mixture. Continue to stir-fry for a further 2 minutes. Add spring onions. Cook for a further 1 minute.

Return tofu back into the wok. Heat for approximately 1 minute, and serve hot.

Variations:

Serve with freshly cooked vermicelli noodles, if desired. Serving suggestions are not included in the nutritional information.

Author:

Fresh Finesse

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