Name: Sweet and sour vegetables with fried tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 medium red onion (170g), sliced thinly; 1 fresh long red chilli, sliced thinly; 250 gram button mushrooms, quartered; 575 gram jar sweet and sour sauce; 200 gram packet fried tofu, cut into 2cm pieces; 150 gram snow peas, trimmed; 115 gram fresh baby corn, halved lengthways; 230 gram can sliced bamboo shoots, rinsed, drained; 1/2 cup (75g) roasted unsalted cashews

Ingredients

1 tablespoon peanut oil

1 medium red onion (170g), sliced thinly

1 fresh long red chilli, sliced thinly

250 gram button mushrooms, quartered

575 gram jar sweet and sour sauce

200 gram packet fried tofu, cut into 2cm pieces

150 gram snow peas, trimmed

115 gram fresh baby corn, halved lengthways

230 gram can sliced bamboo shoots, rinsed, drained

1/2 cup (75g) roasted unsalted cashews

Method

1.Heat oil in wok; stir-fry onion, chilli and mushrooms until onion softens.

2.Add sauce; bring to the boil. Add tofu, peas, corn and bamboo shoots; stir-fry until hot, season with salt and pepper.

3.Remove from heat; sprinkle with nuts.

Packaged fried tofu is available from most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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