INGREDIENTS:

·      700g firm tofu

·      2tb peanut oil

·      200g sweet potato, cut into strips

·      2 carrots, sliced into strips

·      1 red capsicum, sliced into strips

·      2 cups green beans

·      1 bunch broccolini, cut into thirds

·      2cm chunk of ginger, grated

·      2 cloves garlic, crushed

·      ¼ cup soy sauce

·      2tsp brown sugar

·      1 stalk lemongrass, cut into small chunks

·      1 x red chilli (optional)

·      2 cup brown rice, steamed or 1-2 cups Hokkein noodles

METHOD

1.     Pre-heat oven to 200 degrees celcius

2.     To dry out the tofu, place the chunk of tofu in between two tea towels folded into squares and hold it down with something heavy (like a cookbook or a bowl). Let it sit for 15 minutes and change the towels if they become soaked – this helps to give the tofu a nice, firm texture once cooked

3.     Line a tray with baking paper and brush lightly with some peanut oil. Cut tofu into small chunks and arrange on the baking tray. Bake in the oven for 35-40 minutes or until nice a browned. Remove from the oven and set aside

4.     Meanwhile, make the stir fry sauce by mixing the grated ginger, garlic, soy sauce, sugar, chilli and lemongrass in a small bowl. Set aside.

5.     Heat a wok over high heat and add the peanut oil. Add the sweet potato and cook for 5 minutes. Then add the carrot and stir fry for another 5 minutes. Add carrot and capsicum and stir fry for a further 3 minutes. Add green beans, tofu and sauce and mix well.

6.     Serve half the stir fry with ½-1 cup brown rice or noodles