Tofu in Savoury Sauce



1 block tofu (10 oz/ 275g)
2 (3) tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp tomato puree
7 fl oz (3/4 cup, 200ml) vegetable stock
4 oz (3/4 cup, 125g) peas
4 spring onions (scallions)


Cut the tofu into 1/2 inch (1.25 cm) cubes, and coarsely chop the
spring onions.

Heat the oil in a wok and stir fry the tofu cubes lightly on all

Mix together the soy sauce, tomato puree and stock and pour the
mixture into the wok. Boil very gently for 3 minutes.

Stir in the peas and half the chopped spring onions. Bring back to the
boil, then serve, sprinkled with the remaining spring onions.


Frozen tofu is best for this dish. Defrost by putting the packet into
a pan of cold water, bring to the boil then stand until thawed.