Ingredients

2 T vegetable oil

1 T sesame oil

1 garlic clove, crushed

1 lb firm tofu, cubed

1 onion, sliced

1 carrot, cut into julienne strips

1 stalk celery, sliced

2 sm red bell peppers, sliced

1 1/2 C snow peas, trimmed and halved

1 C broccoli florets

1 C green beans, halved

2 T oyster sauce

1 T tamarind concentrate

1 T fish sauce

1 T tomato paste

1 T light soy sauce

1 T chili sauce

2 T sugar

2 T rice vinegar

1/2 t anise extract

1 t cornstarch

1 1/4 C water

Preparation

  1. Heat veg oil in large wok until hot. Add crushed garlic and cook for a few seconds.
  2. Add tofu in batches and stir-fry over a gentle heat until golden on all sides. Remove with slotted spoon and keep warm.
  3. Add the onion, carrot, celery, red bell pepper, snow peas, broccoli, and green beans to the pan and stir fry for 2 - 3 minutes or until tender-crisp.
  4. Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend. Stir-fry for a further 2 minutes.
  5. Mix the cornstarch with the water, then add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.
  6. Serve the salad immediately on warm plates.