for 4 person

Sweet and sour sauce

1 tbsp	peanut oil
1	garlic clove, pressed
1	red chilli, deseeded, finely chopped
1 stick	lemongrass, core finely chopped
2	red onions, thinly sliced
4	carrots, cut into sticks
1 tbsp	tomato puree
1 dl	blood orange juice
1 dl	ginger juice
2 tbsp	white wine vinegar
1 tbsp	soy sauce
2 tbsp	sugar
1 tbsp	Maizena cornflour
2	blood orange, segmented

Tuna and crispy tofu

260 g	tofu, plain, cut into sticks
2 tbsp	soy sauce
100 g	coconut flakes
2 tbsp	peanut oil
4 slice	yellowfin tuna (each approx. 180 g)

How it's done

Sweet and sour sauce

Heat the oil in a wok or frying pan. Add the garlic, chilli and lemongrass, stir fry briefly. Add the onions, carrots and tomato puree, stir fry for a further 5 mins. Combine the blood orange juice and ginger juice with the vinegar, soy sauce, sugar and cornflour, pour into the pan, bring to the boil while stirring, simmer for approx. 3 mins. Add the orange segments and heat gently.

Tuna and crispy tofu

Coat the tofu with soy sauce, toss in the coconut flakes. Heat the oil in a non-stick frying pan. Fry the tofu all over for approx. 3 mins., remove from the pan. Fry the fish in the same pan for approx. 1 min. on each side, remove and cut into slices. Serve the tofu with the sweet and sour sauce.

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