Tofu And Vegetable Stir-Fry

• 11 oz firm tofu
• None None Flour
• 2 tbsp vegetable oil
• 1 None red pepper, seeded and thinly sliced
• 1 None onion, thinly sliced
• 1 tsp grated ginger
• 1 clove garlic, crushed
• 1 bunch broccolini, trimmed
• 1 bunch baby bok choy, quartered
• 4 oz sugar snap peas, trimmed
• 1/4 cup vegetable stock or water
• 2 tbsp lite soy sauce
• 1 tbsp sweet chili sauce
• 1 tsp sesame oil
• None None Steamed rice, to serve

1. Drain and cut tofu into 1-inch cubes. Coat with flour, shaking off excess. Heat oil in a wok or large skillet on high heat. Fry tofu for 2-3 mins, until crisp and golden. Drain on paper towels.
2. Reheat wok on high heat. Stir-fry pepper, onion, ginger and garlic for 1 min. Add broccolini, bok choy and snap peas and stir-fry for 2 mins.
3. Add vegetable stock or water, soy sauce, sweet chili sauce and sesame oil and stir-fry for 1 min.
4. Return tofu to wok and toss together until heated through. Serve with steamed rice.

flour, vegetable oil, red pepper, onion, ginger, clove garlic, broccolini, choy, sugar snap peas, vegetable stock, soy sauce, sweet chili sauce, sesame oil, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/22658 (may not work)