HEATHER Tofu Vegetable Stir-fry & Peanut Sauce Serves 2. Takes 10 minutes to make and 5 minutes to cook 125g/4oz Chinese rice noodles 2 tsp toasted sesame oil 6 spring onions, sliced 100g/31⁄2oz baby sweetcorn, halved 100g/31⁄2oz mange tout, halved 100g/31⁄2oz oriental greens such as bok choy or Chinese leaves, shredded Large handful of Cauldron marinated tofu pieces
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Place rice noodles in a large bowl, cover with boiling water and leave for 4 minutes, or according to packet instructions. Meanwhile, make stir-fry sauce by mixing together all ingredients in a small bowl. Set aside. Heat sesame oil in a large saucepan or wok, add prepared vegetables and stirfry for 2 minutes. Meanwhile, drain noodles in a colander; then add to vegetables, together with stir-fry sauce. Stir-fry for about 2 minutes, until everything is mixed and heat through – you have to stir quite firmly to integrate tangle of noodles with sauce and vegetables. Serve at once. ©Corin Jeavons/Viva!
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Stir-fry sauce 1 tbsp smooth peanut butter 1 tbsp soy sauce 1 tbsp sherry 1 tbsp rice vinegar 1 garlic clove, crushed Dash of natural sweetener: maple, date or agave syrup
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