Cambodia - Sweet & Sour Tofu Salad

Sweet & Sour Tofu Salad

Ingredients

-       2tbsp vegetable oil

-       1 garlic clove, crushed

-       500 g/1lb 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

-       250 g/8oz mangetout (snowpeas),trimmed and halved

-       125 g/4oz broccoli, trimmed and divided into florets

-       125g/4oz thin green beans, halved

-       2tbsp sweet soy sauce

-       1tbsp tamarind concentrate

-       1tbsp soy sauce

-       1tbsp tomato puree

-       1tbsp light soy sauce

-       1tbsp chilli sauce

-       2tbsp sugar

-       1tbsp white vinegar

-       pinch of ground star anise

-       1tsp cornflour

-       300ml cups water

Directions

-       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.