Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons ginger
• Salt
• 500g tofu
• 3/4 cup chicken stock
• 2 teaspoons cornflour
• 3 teaspoons vegetable oil
• 1 capsicum sliced
• 200g green beans sliced
• 2 carrots sliced
• 4 cloves garlic, crushed
• 2 spring onions sliced

Instructions

1. Combine soy sauce, brown sugar, ginger and salt in a shallow bowl. Add tofu and marinate for 1 hour. Reserving the marinade, remove the tofu and cut into 3cm chunks. Stir the stock and cornflour into the marinade.
2. Heat oil in non stick frying pan over moderate heat. Add the vegetables, garlic and spring
3. onions, cook for 5 min. Stir the stock mixture and pour into the frying pan. Add the tofu and bring to the boil, reduce to a simmer and cook for 4 mins, until sauce is slightly thickened then serve.