Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Main

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INGREDIENTS

600g firm tofu
1 teaspoon sesame oil
1 large red onion sliced thickly
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon cornflour
1/3 cup soy sauce
400g sugar snap peas, trimmed
1 tablespoon brown sugar
1/3 cup oyster sauce
2 tablespoons mirin
¼ cup coarsely chopped coriander

METHOD

Preheat oven to moderately hot.

Cut tofu into 2cm cubes. Place tofu on baking-paper lined oven trays. Bake, uncovered, in moderately hot oven about 10 minutes or until browned lightly.

Heat oil in wok or large frying pan; stir fry onion, garlic and ginger until onion softens.

Add blended cornflour and soy sauce to wok with tofu, peas, sugar, oyster sauce and mirin; stir-fry until sauce boils and thickens slightly.

Remove from heat; stir in chopped coriander.