Sweet and sour vegetables with tofu

1 pack firm tofu
4 garlic cloves
2 tbsp sesame oil
2 leeks
1 red pepper
1/2 bag kale
2 large carrots
1 tbsp soy
A handful of cashew nuts
For the sweet and sour sauce:
2 tbsp sweet chilli sauce
2 tbsp soy
2 tbsp tomato puree
1 tbsp white wine vinegar
1 tbsp sherry / grape or apple juice
1 tbsp brown sugar
150ml vegetable stock
1 tsp corn flour
  • Drain the tofu and pat dry with kitchen paper
  • Heat 1 tbsp of sesame oil with 1 tbsp soy sauce in a wok or frying pan
  • Shallow fry the tofu until crisp, then drain on kitchen paper
  • Toast the cashew nuts in a dry frying pan (for about a minute, until they start to turn light brown), then set aside
  • Slice the leeks, carrots and pepper; finely chop the garlic and remove the tough stalks from the kale leaves and shred
  • Mix all the sauce ingredients together
  • Heat the wok and add the oil
  • When the oil is hot, add the leeks and stir fry for 3-4 minutes
  • Add the garlic and kale and cook for another few minutes, before adding the carrots, followed by the peppers
  • Stir fry the vegetables until they are tender, then add the fried tofu
  • Pour over the sauce and bring to the boil, stirring all the time
  • Serve over noodles or rice, topped with cashew nuts and freshly ground pepper
Original Source: 

Izzy Silvester