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Tofu Hot Pot

230 Calories per serving

ingredients

serves 2
9 oz (270 g) firm tofu
1 tablespoon honey
8 teaspoons soy sauce
4 teaspoons tomato puree
2 tablespoons wine vinegar
2 tablespoons orange juice
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh ginger
1 leek, cut in 1/2 inch (1.25 cm) slices
1/2 red pepper, seeded and cut in 1/2 inch (1.25 cm) squares
1/2 green pepper, seeded and cut in 1/2 inch (1.25 cm) squares
6 oz (180 g) mixture of swede, carrot and parsnip, cubed
3 oz (90 g) water chestnuts, sliced
4 fl oz (120 ml) vegetable stock
3 oz (90 g) drained canned beans, e.g. kidney, flageolet, haricot
1 teaspoon cornflour
2 teaspoons water
2 oz (60 g) beansprouts
salt and pepper

method

1. Cut the tofu into 1 inch (2.5 cm) squares.

2. mix together the honey, soy sauce, tomato puree, vinegar and orange juice, pour over the tofu and leave to marinade for 1 hour, stirring occasionally.

3. Heat the vegetable oil, add the garlic, ginger, leek and peppers and stir-fry for 4 minutes.

4. Stir the swede, carrot, parsnip, water chestnuts, stock, beans and marinade into the stir-fry mixture, bring to the boil, reduce the heat, cover and simmer for 15 minutes, stirring from time to time.

5. Add the tofu to the saucepan and simmer for a further 4 minutes.

6. mix the cornflour to a smooth paste with the water and add to the vegetables with the beansprouts.

7. Boil for 1 - 2 minutes, stirring all the time.

8. Adjust the seasoning and serve.

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