for 4 person

500 g	tofu, cut into approx. 1 cm cubes
2 tbsp	soy sauce
1 tbsp	peanut oil
2 dl	water
3 tbsp	lime juice
3 tbsp	soy sauce
1 tbsp	ginger, finely chopped
2 tbsp	sugar
2	spring onions incl. green parts, cut diagonally into rings 1 cm wide
300 g	courgettes, halved lengthways, cut into slices approx. 1 cm thick
1	yellow and red peppers, peeled, cut into fine strips
1	red chilli, deseeded, thinly sliced
	soy sauce, to taste
3 tbsp	coriander leaves, torn into pieces

How it's done

Mix the tofu with soy sauce, briefly marinate. Heat the oil in a wok or a wide-bottomed frying pan, reduce the heat. Pat the tofu dry, stir-fry in batches for approx. 3 mins., remove, cover and keep warm. In the same pan, bring the water to the boil with all the ingredients up to and including sugar, reduce the heat, simmer for approx. 3 mins. Add the onions and courgettes, reduce the heat and simmer for approx. 10 mins. until almost soft. Add the peppers, simmer for about another 5 mins. Stir in the tofu and chilli, gently heat, season and serve with coriander.

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