200 g (7 oz) firm tofu
1 garlic clove, crushed
5 cm (2 inch) piece of root ginger, peeled and grated
2 tablespoons Teriyaki sauce
2 tablespoons tomato ketchup
1 tablespoon sherry
1 teaspoon sesame oil
1 tablespoon sesame seeds
low fat cooking spray
175 g (6 oz) carrots, cut into matchsticks
100 g (3 1/2 oz) sugar snap peas, halved diagonally
100 g (3 1/2 oz) baby sweetcorn, halved
1 red pepper, de-seeded and sliced
100 g (3 1/2 oz) fresh beansprouts
1 garlic clove, crushed
5 cm (2 inch) piece of root ginger, peeled and grated
2 tablespoons Teriyaki sauce
2 tablespoons tomato ketchup
1 tablespoon sherry
1 teaspoon sesame oil
1 tablespoon sesame seeds
low fat cooking spray
175 g (6 oz) carrots, cut into matchsticks
100 g (3 1/2 oz) sugar snap peas, halved diagonally
100 g (3 1/2 oz) baby sweetcorn, halved
1 red pepper, de-seeded and sliced
100 g (3 1/2 oz) fresh beansprouts
method
1. Place the tofu in a shallow non-metallic dish. Mix together the garlic, ginger,Teriyaki sauce, tomato ketchup, sherry, sesame oil and sesame seeds and pour this over the tofu. Cover and leave to marinate for up to I hour.
2. Spray a large non stick frying pan or wok with low fat cooking spray. Drain the tofu, reserving the marinade, and add it to the pan. Stir fry for 5 minutes over a high heat.
3. Add the carrots, sugar snap peas, baby sweetcorn and red pepper to the pan and stir fry for a further 5 minutes.
4. Add the reserved marinade and beansprouts and cook for a further 2-3 minutes, until the beansprouts have softened and the juices are bubbling. Serve hot.
2. Spray a large non stick frying pan or wok with low fat cooking spray. Drain the tofu, reserving the marinade, and add it to the pan. Stir fry for 5 minutes over a high heat.
3. Add the carrots, sugar snap peas, baby sweetcorn and red pepper to the pan and stir fry for a further 5 minutes.
4. Add the reserved marinade and beansprouts and cook for a further 2-3 minutes, until the beansprouts have softened and the juices are bubbling. Serve hot.
serving amount
serves 2.
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