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Vegetable and tofu stir-fry

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Origin of dish:  China
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Dice the tofu and marinade in 6 tbsp of the soy sauce.

Peel the onions and chop roughly. Wash the beansprouts and cherry tomatoes. Wash the peppers, chop in half, de-seed and cut into long slices. Peel and finely chop the ginger.

Heat the oil in your wok, add the vegetables and ginger and cook for 5-10 minutes, stirring and tossing constantly.

Add the tofu and cook quickly. Add the rest of the soy sauce. Serve with basmati rice, sprinkled with pepper and cashew nuts.

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