Tofu And Vegetable Stir-Fry - cooking recipe

Ingredients

11 oz firm tofu
None None Flour
2 tbsp vegetable oil
1 None red pepper, seeded and thinly sliced
1 None onion, thinly sliced
1 tsp grated ginger
1 clove garlic, crushed
1 bunch broccolini, trimmed
1 bunch baby bok choy, quartered
4 oz sugar snap peas, trimmed
1/4 cup vegetable stock or water
2 tbsp lite soy sauce
1 tbsp sweet chili sauce
1 tsp sesame oil
None None Steamed rice, to serve

Preparation

Drain and cut tofu into 1-inch cubes. Coat with flour, shaking off excess. Heat oil in a wok or large skillet on high heat. Fry tofu for 2-3 mins, until crisp and golden. Drain on paper towels.
Reheat wok on high heat. Stir-fry pepper, onion, ginger and garlic for 1 min. Add broccolini, bok choy and snap peas and stir-fry for 2 mins.
Add vegetable stock or water, soy sauce, sweet chili sauce and sesame oil and stir-fry for 1 min.
Return tofu to wok and toss together until heated through. Serve with steamed rice.