Sweet & sour stir fry with tofu, Brussels sprouts and winter radish
Winter Radishes are like a tiny Daikon and are great raw or pickled. They also work really well as part of a curry or stir fry. I added these along with Tofu, Brussels Sprouts, Peppers and Carrots for a crunchy Sweet and Sour stir fry. You can easily add or change veg according to what you have in your fridge or cupboard, as this is a great way to use up pretty much any leftover veg.
4 Tbsp Groundnut Oil
280g Extra Firm Tofu - sliced
1 tsp Rice Vinegar
2 Tbsp Dragon Salt – alternatively,
1 tsp Salt and 2 tsp Coarse Ground Black Pepper
2 Tbsp Corn Flour
140g Brussels Sprouts – Cleaned and halved
40g Winter Radish – Chopped into matchstick size
80g Carrot – chopped into 4mm thick slices
1 Red Pepper - chunks
1 Shallot – sliced
2 Garlic Cloves – finely chopped
1 Bunch Pak Choi - chunks
3 Tbsp Tomato Ketchup
2 Tbsp Maple Syrup
1.5 Tbsp Rice Vinegar
2 Tbsp Water
Pinch of Salt
1 Tbsp Corn Flour
1 Tbsp Water
Heat the oil in a large Wok or Sauté pan.
Add the tofu slices to a bowl with the Rice Vinegar and dragon salt – or salt and pepper. Toss to coat.
Add the corn flour and toss to coat.
Fry the tofu in the oil until crispy on both sides and then set aside.
Add the brussels sprouts to the pan and sauté for 5 minutes.
Add the other vegetables to the pan and sauté for 3 minutes, stirring periodically.
Mix the sauce ingredients together in a small bowl. Stir thoroughly until all combined.
Mix the corn flour and water together and set aside.
When the carrot has begun to soften but still holds its crunch, add the sauce and stir through.
Add the corn flour slurry and allow sauce to thicken. Return the tofu and pak choi to the pan and mix to cover.
As soon as the pak choi has wilted, turn off the heat.
Serve with a garnish of spring onion, chilli flakes or sesame seeds.