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Tofu Stir-fry

The tofu has a pleasant creamy texture, which contrasts delightfully with the crunchy stir-fried vegetables. Make sure you buy firm tofu which is easy to cut neatly.

ingredients

serves 2 — 4
115 g (4 oz) hard white cabbage
2 green chillies
225 g (8 oz) firm tofu
45 ml (3 tbsp) vegetable oil
2 cloves garlic, crushed
3 spring onions, chopped
175 g (6 oz) French beans, topped and tailed
175 g (6 oz) baby sweetcorn, halved
115 g (4 oz) beansprouts
45 ml (3 tbsp) smooth peanut butter
25 ml (1 1/2 tbsp) dark soy sauce
300 ml (1/2 pint) 1 1/4 cups coconut milk

method

1. Shred the white cabbage. Carefully remove the seeds from the chillies and chop finely. Wear rubber gloves to protect your hands, if necessary.

2. Cut the tofu into strips.

3. Heat the wok, then add 30 ml ( 2 tbsp) of the oil. When the oil is hot add the tofu, stir-fry for 3 minutes and remove. Set aside. Wipe out the wok with Kitchen paper.

4. Add the remaining oil. When it is hot, add the garlic, spring onions and chillies and stir-fry for 1 minute. Add the French beans, sweetcorn and beansprouts and stir-fry for a further 2 minutes.

5. Add the peanut butter and soy sauce to the wok. Stir well to coat the vegetables. Add the tofu to the vegetables in the wok.

6. Pour the coconut milk over the vegetables, simmer for 3 minutes and serve immediately.

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