ingredients
serves 4
3/4 pound pack tofu, drained
2 tbsp hoisin sauce
2 tbsp dark soy sauce
2 tbsp sherry vinegar
1 tbsp chilli sauce
1 tbsp thin honey
2 tsp sesame oil
3 tbsp sunflower oil
2 carrots, peeled and thinly sliced
1 cup broccoli, cut into small florets
1 cup shiitake mushrooms, halved
1 leek, trimmed and sliced
4 scallions, trimmed and sliced
1 1/4 cups Snap peas, trimmed and halved toasted sesame seeds, to sprinkle
method
1. Cut the tofu into 1 inch cubes and put into a shallow roasting dish.
2. For the glaze, combine the hoisin sauce, soy sauce, sherry vinegar, chilli sauce, honey and sesame oil in a bowl. Pour two-thirds of this mixture over the tofu and toss to coat. Bake on the top shelf of the oven at 230°C (210°C fan oven) mark 8 for 20 minutes, stirring halfway through.
3. Heat the sunflower oil in a preheated wok or large skillet. Add the carrots, broccoli and mushrooms and stir-fry for 3 minutes. Add the leek, scallions and Snap peas and stir-fry for a further 2 minutes.
4. Stir 3 tbsp water into the remaining glaze and add to the wok. Cook gently for 3-4 minutes until the vegetables are tender. Stir in the roasted tofu and serve at once, sprinkled with the sesame seeds.
variation; Omit the tofu and serve the stir-fried vegetables simply with rice or noodles.
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