Sesame and chilli tofu with mangetout

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Instead of tofu you could use the Indian vegetarian cheese called paneer. It is not quite as firm as marinated tofu, so take care not to be too vigorous when stir-frying.

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This veggie stir-fry also makes a delicious accompaniment to grilled salmon or tuna.

Serves: 2
Takes: approx 23 mins

175g (6oz) mangetout, trimmed
10ml (2tsp) sesame oil
10ml (2tsp) sunflower oil
2 shallots, peeled and finely chopped
1 red chilli pepper, deseeded and finely chopped
150g packet Cauldron Golden marinated tofu pieces
100g (4oz) beansprouts
30ml (2tbsp) sesame seeds
30ml (2tbsp) light soy sauce (optional)

1. Bring a large pan of water to the boil and add the mangetout. Boil for 1 min, then drain and refresh under cold running water.
2. Heat the oils together in a large wok and add the shallots and chilli. Stir-fry for 1-2 mins, then add the tofu pieces and stir-fry for a further 1-2 mins.
3. Add the mangetout, beansprouts and sesame seeds and stir-fry for 2-3 mins until just tender. Divide between 2 serving bowls and sprinkle with light soy sauce if liked.

Top tip: Instead of tofu you could use the Indian vegetarian cheese called paneer. It is not quite as firm as marinated tofu, so take care not to be too vigorous when stir-frying.

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