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Sweet and Sour Tofu Salad HT MC Cambodian 35mins Serves 4
Hot Vegetables Main Course Dairy Free Cambodia Asia 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.
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