Serves 4    Hot    Vegetarian    Vegan    Dairy free   Eggless   Main Course

Ingredients

1 tbsp Cornflour
180ml/6fl.oz. Vegetable Stock
3 tbsp White Wine Vinegar
3 tbsp Sugar
1 tbsp Tomato Ketchup
2 tbsp Soy Sauce
1/2 teasp Ground Ginger
1/4 teasp Cayenne Pepper
2 tbsp Vegetable Oil
2 Garlic Cloves, crushed
1 Onion, thinly sliced
2 Carrots, cut into matchsticks
1 Capsicum (sweet pepper), cut into strips
1 Stick Celery, cut into strips
75g/3oz Mushrooms, thickly sliced
450g/1lb Firm Tofu, cut into strips

Instructions

1. In a bowl, mix the cornstarch with a little of the stock until well blended. Add the rest of the stock, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper, mix well and set aside.

2. Heat the oil in a wok or large frying pan over high heat. Add the garlic, onion, and carrots and stir fry for 5 minutes. Add the peppers, celery, and mushrooms and stir-fry for a further 3-4 minutes.

3. Pour in the sauce, stirring constantly and cook stirring, until the mixture thickens.

4. Add the tofu and cook for 5 minutes until the tofu is heated through. Serve immediately with rice.