• Gourmet

	Peking Diner United Kingdom, England, London
	Wong Kei United Kingdom, England, London
	Golden Place United Kingdom, England, London
	Thai Venue United Kingdom, England, London
	Sea Gardens Cafe Restaurant Australia, Western Australia, Prevelly

This is very easy and fast to make, and most if not all the ingredients can be found at almost any grocery store. The tofu called for in this recipe is water-packed, but silken tofu can be substituted with a few adjustments. Rather than frying with the rest of the ingredients, heat the tofu in the microwave until warm after draining and cutting into one inch cubes, then gently fold the tofu in after the sauce has thickened.

Chili Sauce	1 Tbsp.
Cornstarch	1 Tbsp.
Firm Tofu	14-16 oz
Garlic	2-3 Cloves
Hoisin Sauce	2-3 Tbsp.
Red Wine Vinegar	1.5 Tbsp.
Sesame Oil	2-3 tsp.
Sliced Vegetables	2.5-3 Cups
Soy Sauce	1 Tbsp.
Sugar (optional)	To Taste
Vegetable Broth	1/3 Cup

1. Slice pressed tofu into 1 inch cubes.

2. Mix the liquids/sauces with the starch and sugar if using.

3. Heat a small amount of oil in a wok and add garlic cloves whole. Fry the garlic for a few seconds, then add the vegetables that will take longest to fry. Continue to add vegetables as well as the tofu. Cook the vegetables until tender but still crisp. Add the sauce and cook until thickened, stirring occasionally. Serve hot.