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
- 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.
- Heat oil in non stick frying pan over moderate heat. Add the vegetables, garlic and spring
- 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.