Sweet & sour tofu

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 2 celery sticks, sliced
• 1 carrot, cut into matchsticks
• 1 green pepper, seeded and diced
• 75g/3oz mangetout, halved
• 8 baby corn cobs
• 150g/5oz beansprouts
• 450g/1lb firm tofu, cubed

For the sauce

• 2 tablespoons soft brown sugar
• 2 tablespoons wine vinegar
• 225ml/8fl oz vegetable stock
• 1 teaspoon tomato purée
• 1 tablespoon cornflour

• Heat the vegetable oil in a preheated wok until it is almost smoking. Reduce the heat slightly, then add the garlic, celery, carrot, pepper, mangetout and baby corn. Stir-fry for 3–4 minutes.

• Add the beansprouts and tofu to the wok, and stir-fry for 2 minutes.

• To make the sauce, combine the sugar, wine vinegar, stock, tomatopurée and cornflour, stirring well to mix. Stir into the wok, bring to theboil and cook, stirring, until the sauce thickens and turns glossy.Continue for cook for 1 minute.

• Serve immediately with rice or noodles.