Bean Curd Salad

Bean curd is a delicious, healthy alternative to meat. Mixed with crisp stir fried vegetables, it makes an ideal light meal or appetizer.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  garlic clove, crushed
• 1  lb  bean curd, cubed
• 1  onion, sliced
• 1  carrot, cut into julienne strips
• 1  celery, sliced
• 2  small red bell peppers, cored, seeded and sliced
• 9  ounces snow peas, trimmed and halved
• 4 1⁄2 ounces broccoli, trimmed and divided into florets
• 4 1⁄2 ounces  thin green beans, halved
• 2  tablespoons oyster sauce
• 1  tablespoon tamarind paste
• 1  tablespoon fish sauce
• 1  tablespoon tomato sauce
• 1  tablespoon light soy sauce
• 1  tablespoon chili sauce
• 2  tablespoons sugar
• 1  tablespoon white vinegar
• 1  pinch  ground star anise
• 1  teaspoon cornstarch
• 1 1⁄4 cups water

Directions

1. Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
2. Add the crushed garlic to the skillet or wok and cook for a few seconds.
3. Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
4. Remove with a slotted spoon and keep warm.
5. Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
6. Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
7. Stir-fry for another 2 minutes.
8. Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
9. Stir-fry gently, until the sauce boils and thickens slightly.
10. Transfer to warm plates and serve immediately.