Sweet  and Sour Tofu Salad     HT  MC  Cambodian  35mins

Serves 4   Hot  Vegetables Main Course  Dairy Free Cambodia  Asia Asian

Ingredients

2tbsp vegetable oil

2 Garlic Cloves, crushed

450g/1lb Tofu, cubed

1 Onion, sliced

1 Carrot, cut into julienne strips

1 stick Celery, sliced

2 Red Capsicums (sweet peppers),  deseeded and sliced

225 g/8oz Mangetout, halved

225g/8oz French Beans, halved

4 tbsp Oyster Sauce

1 tbsp Tamarind Paste

1 tbsp Fish Sauce

2 tbsp Soy Sauce

1 tbsp Chilli Sauce

2 tbsp Sugar

1 tbsp Lemon Juice

½  teasp Ground Star Anise

1 teasp Cornflour

300ml/10fl.oz. Water

Instructions

1. Heat the oil in a large frying pan or wok until very hot, add the garlic and cook, stirring, for a few seconds.

2. Add the tofu in batches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.

3. Reheat the oil then add the onion, carrot, celery, red pepper, mangetout, broccoli and green beans and stir-fry for about 2-3 minutes or until tender-crisp.

4. Add the oyster sauce, tamarind concentrate, fish sauce,  soy sauce, chilli sauce, sugar, lemon juice and star anise and stir-fry for a further 2 minutes.

5. Mix the cornflour with the water and add to the pan  together with the fried tofu. Bring to the boil and cook for a few minutes until the sauce thickens slightly.  Serve immediately.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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