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Dairy-Free
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Egg-Free
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Gluten-Free
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Low Fat
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Vegan
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Wheat-Free
Ingredients
- 2 tbsp vegetable oil
- 1 onion
- 1 medium carrot
- 10 babycorn
- 1 red pepper
- 1 green pepper
- 1 courgette
- 1 medium broccoli
- 10 button mushrooms
- 200g firm tofu
- 100g bean sprouts
- 1 jar black bean sauce
- Cashew nuts, optional
Method
- The first job is to slice the vegetables into bite–sized pieces. Slice the tofu into chunks.
- Blanch the broccoli for three minutes in boiling water then drain.
- Heat 2 tbsp of vegetable oil in a wok. Lightly fry the tofu, turning when golden on each side. This will give a crispy outside and a fluffy middle. Place on a paper towel to drain excess oil.
- Stir–fry the vegetables, nuts and tofu in two tablespoons of sesame seed oil for five minutes. Stir in a jar of black bean sauce and the bean sprouts. Continue to cook for another three minutes.
- Serve with toasted pitta bread or rice.
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