Weekday tofu
Serves four
400 g fried tofu (2 bags)
rape-seed oil
2 carrots
500 g cabbage
100 g sugar peas
50 g shiitake mushrooms
3 tbsp leek (cut from the green section)
1 tsp ginger paste
2 tsp garlic paste
1–2 tsp finely chpped fresh chili
light soya sauce
rice vinegar
a pinch of sugar
Tear tofu cubes diagonally in two parts. Cut carrots into thin long strips. Cut sugar peas diagonally in two parts, the leek in thin slices and chop the cabbage.
Heat some oil in a wok and fry quickly ginger, garlic and chili. Add chopped cabbage, carrot strips, mushrooms, leek and lastly the sugar peas. Fry until the vegetables are tender but still "al dente". Season with soya sauce, rice vinegar and sugar. Finally add the tofu pieces.
Serve cold as salad or warm as main course.