Lao Sweet & Sour Tofu

Ingredients:

2 tbs vegetable oil

1 garlic clove, crushed

1 lb tofu (bean curd),cubed

1 onion, sliced

1 carrot, cut into julienne strips

1 stick celery, sliced

2 small red (bell) peppers, cored, seeded and sliced

8 oz mangetout (snowpeas),trimmed and halved

4 oz broccoli, trimmed and divided into florets

4 oz thin green beans, halved

2 tbs sweet soy sauce

1 tbs tamarind concentrate

1 tbs soy sauce

1 tbs tomato puree

1 tbs light soy sauce

1 tbs chilli sauce

2 tbs sugar

1 tbs white vinegar

Pinch of ground star anise

1 ts cornflour

1 c water

Cooking Instructions:

Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds. Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm. Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp. Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes. Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately, warm.

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