Cambodian Sweet and Sour Tofu Salad

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Cambodian Sweet and Sour Tofu Salad

 

2 tablespoon vegetable oil

1 garlic clove, crushed

1 pound tofu,cubed

1 onion, sliced

1 carrot, cut into julienne strips

1 stick celery, sliced

2 small red bell peppers, cored, seeded and sliced

8 ounce mangetout (snowpeas), trimmed and halved

4 ounce broccoli, trimmed and divided into florets

4 ounce thin green beans, halved

2 tablespoon sweet soy sauce

1 tablespoon tamarind concentrate

1 tablespoon soy sauce

1 tablespoon tomato purée

1 tablespoon light soy sauce

1 tablespoon chilli sauce

2 tablespoon sugar

1 tablespoon white vinegar

pinch of ground star anise

1 teaspoon cornflour

1 cup water

 

Heat the vegetable oil in a large, heavy-based frying pan or wok until hot.

Add the curshed garlic and cook for a few seconds. Add the tofu in baches and

stir-fry over a gentle heat, until golden on all sides. Remove with a slotted

spoon and keep warm. Add the onion, carrot, celery, red pepper, mangetout,

broccoli and green beans to the pan and stir-fry for about 2 to 3 minutes or

until tender-crisp. Add the oyster sauce, tamarind concentrate, fish sauce,

tomato purée, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing

well to blend. Stir-fry for a further 2 minutes. Mix the cornflour with the

water and add to the pan with the fried tofu. Stir-fry gently until the sauce

boils and thickens slightly.

Serve the salad immediately, warm.

 

 

 

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