for 4 people

Tofu

500 g	tofu, cut into approx. 2 cm cubes
2 tbsp	soy sauce

Beans

500 g	green beans, cut in half
	salted water, boiling

Apricots

1 tbsp	olive oil
2	garlic cloves, sliced
6	apricots, halved, pitted, cut into pieces
1 tbsp	sugar
2 tbsp	rice vinegar
1 tbsp	preserved ginger, drained, finely chopped
½ tsp	salt
a little	pepper
1 dl	water

Sticky tofu

3 tbsp	Maizena cornflour
1 tbsp	olive oil

How it's done

Tofu

Mix the tofu and soy sauce in a bowl, leave to infuse for approx. 20 mins., mixing occasionally.

Beans

Cook the beans in boiling salted water for approx. 8 mins. until just soft. Remove, rinse in cold water, drain.

Apricots

Heat the oil in a pan. Add the garlic and apricots, sauté for approx. 2 mins. Add the sugar, rice vinegar and ginger, cook briefly, season. Simmer over a low heat for approx. 5 mins., stirring occasionally.

Sticky tofu

Add the cornflour to the tofu, mix well. Heat the oil in a non-stick frying pan. Add the tofu, fry for approx. 5 mins. all over until crispy. Add the beans and apricot sauce, mix and heat through.

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