Stir-fried vegetables and tofu

Ingredients

2 tablespoons reduced-salt soy sauce
1 tablespoon brown sugar
2 teaspoons grated fresh ginger
Salt
500g very firm tofu, halved horizontally
3/4 cup chicken stock
2 teaspoons cornflour
3 teaspoons vegetable oil
1 large red capsicum, cut into strips
200g green beans, cut into 5cm lengths
2 carrots, sliced
4 cloves garlic, crushed
2 spring onions, thinly sliced

Preparation

1. Combine the soy sauce, brown sugar, ginger and a pinch of salt in a shallow bowl. Add the tofu, cut-side-down, and put aside to marinate for 1 hour. Reserving the marinade, remove the tofu and cut into 3 cm chunks. Stir the stock and cornflour into the reserved marinade.

2. Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicum, beans, carrots, garlic and spring onions, and cook for 5 minutes or until the capsicum is crisp-tender. Stir the stock mixture well and pour into the frying pan. Add the tofu and bring the mixture to the boil. Reduce to a simmer and cook for 4 minutes or until the sauce is slightly thickened and the tofu is heated through.