Wash and cut tofu into one inch sized pieces. Heat sufficient oil in a wok and deep-fry tofu in hot oil till light brown. Drain onto an absorbent paper and keep aside.
Wash, trim and cut broccoli in small florets. String, wash and cut snow peas into two.
Clean, wash, trim and slice mushrooms. Peel, wash and crush garlic. Trim, wash and finely chop celery and spring onions. Blend cornstarch in one cup of water.
Heat two tablespoons of oil in a pan or wok, add garlic, spring onions and celery. Stir-fry briefly without browning.
Add red chilli paste, Sichuan peppers, sugar, salt and Ajinomoto. Add half a cup of vegetable stock and cook for a minute.
Add broccoli florets, snow peas, mushrooms and stir-fry briefly. Stir in remaining vegetable stock and cook on high heat for two to three minutes.
Stir in blended cornstarch. Cook on a medium heat for a minute or till sauce starts to thicken, stirring occasionally.
Add fried tofu pieces and vinegar, stir well and serve hot. |
