Szechuan tofu and mangetout stir-fry

Szechuan tofu and mangetout stir-fry

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a lovely rich dish with a bit of zing – good for lunch. It could also be a vegetarian side, or a happy accompaniment to meat or poultry dishes.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
3 garlic cloves, finely chopped
2.5cm root ginger, peeled and cut into thin matchsticks
1/2 red chilli, thinly sliced
120g mangetout
200g firm tofu, cubed
1 tablespoon tomato purée
2 teaspoons dark soy sauce
2 teaspoons apple cider vinegar
2 teaspoons honey

Method

  1. Heat the oil in a wok or wide pan. Throw in the garlic, ginger and chilli (chile) and stir-fry for about 1 minute. Add the mangetout (snow peas) and continue to stir-fry for 5–6 minutes.
  2. Add the tofu (bean curd), tomato purée (paste), soy sauce, vinegar and honey, mix well and simmer for another 2–3 minutes before serving.

Note

  • Stir-frying

    Perfect for lunch-on-the-go
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