SESAME-CRUSTED TOFU ON A BED OF VEGETABLE STIR-FRY

INGREDIENTS

• 1 whole large egg
• 300g (1 1/4 cup) firm tofu
• 3 1/2 tablespoons cornstarch
• 3 tablespoons sesame seed
• 1 teaspoon ground black pepper
• 200 milliliters (7 fluid ounces) sunflower oil
• 170 grams (3 1/2 cups) 1 medium onion
• 1 medium garlic clove
• 11 grams (1cm piece) of fresh root ginger
• 60 grams (1 medium) carrot
• 200 grams (1 medium) zucchini/courgette
• 150 grams (1 1/2 cup) snow peas/mangetout
• 100 grams (1/2 cup) baby sweetcorn
• 150 grams (2 cups) tender stem broccoli
• 2 tablespoon hoisin sauce
• 3 tablespoon light soy sauce
• 1 tablespoon water

PREPARATION OF THE TOFU

1. Cut the tofu into ½ inch slices, then wrap in kitchen paper and press gently to remove excess liquid. Repeat several times until thoroughly dry.
2. Beat the egg and then mix with 2 tablespoons of the soy sauce and black pepper before pouring on to a plate.
3. Mix 3 tablespoons of cornstarch and sesame seeds, then pour onto another plate.

PREPARATION OF THE VEGETABLE STIR-FRY

1. Slice the onion, peel and finely chop the ginger and crush the garlic.
2. Diagonally cut the carrot and zucchini.
3. Trim the snow peas and tender-stem broccoli.
4. Cut the baby sweetcorn into half lengthways.
5. Combine the remaining soy sauce and cornstarch with the hoisin sauce and water.

COOKING THE TOFU

1. Heat three-quarters of the sunflower oil in a shallow frying pan over high heat.
2. Dip the tofu slices into the egg mixture before coating each with the cornstarch sesame seed mix.
3. Shallow fry the tofu for a few minutes on each side until golden brown.
4. Remove and drain on kitchen paper.

COOKING THE VEGETABLE STIR-FRY

1. Heat the remaining sunflower oil in a wok over high heat.
2. Add the onions and ginger; fry for 1 minute before reducing the heat.
3. Add the garlic, carrot, tender-stem broccoli, and baby sweetcorn; stir-fry for 2 minutes.
4. Add the zucchini and snow peas; stir-fry for another 2 minutes.
5. Add the soy sauce and hoisin sauce mixture; cook for a further 2 minutes or until all the vegetables are cooked but not too soft.
6. Plate and top with the sesame tofu slices.