2 tbsp soy sauce
1 tbsp mirin
1 tsp cornflour
1 tsp sunflower oil
100 g fresh firm tofu, cut into 1 cm cubes
25 g red onion, sliced (about ½ small onion)
1 small hot red chilli, deseeded and finely chopped
1 pinch sugar
300 g fresh cubed mixed vegetables
½ red capsicum
1 squeeze fresh lime juice (optional)
- In a small bowl, whisk together the soy sauce, mirin and cornflour. Set aside. Heat a large non-stick lidded frying pan or wok over a high heat until very hot. Add the oil, tofu, onion, chilli and a pinch each of salt and sugar. Stir frequently until the onion is soft and the tofu is turning brown, about 3 mins. Remove everything to a plate and return the pan to the heat.
- Chuck in the vegetables, including the capsicum, and 1 tbsp water, and stir. Cover to allow the veg to steam, stirring occasionally, until just starting to soften, about 2 mins.
- Add the soy sauce mixture and stir – it should start to thicken immediately. Add the tofu mixture and stir through the sauce until evenly mixed and hot throughout. Serve immediately, with a squeeze of lime, if you like.