2 400 gm packs of plain tofu in water (or 600 gm chicken
thigh fillets, cut into bite-size pieces, and omit the
pressing and marinading part below)
2 tbsp cornflour
200 gm broccoli spears cut into 2 to 3 cm long pieces (you
could use whole mange tout instead)
250 gm baby corn (you could use red, yellow or orange
pepper instead, cut into pieces about 2 cm square)
250 gm mushrooms sliced 0.5 to 1 cm thick
2 tbsp olive oil
For The Sauce:
9 tbsp Blue Dragon Original sweet chilli sauce
12 tbsp Japanese rice wine vinegar (the pale stuff) or 6
tbsp each white wine vinegar and Chinese rice wine vinegar
(the darker brow stuff with a strong smell and taste)
4 tbsp soy sauce
3 tsp cornflour mixed with water
Press the tofu: open the pack(s) of tofu and drain off the
water, wrap the block(s) of tofu in a clean tea towel
or several layers of kitchen paper, place on a plate and put a
chopping board on top, then put something heavy, such as tins
or books, on top of the chopping board; leave for half an
Mix together all the ingredients for the sauce
except the cornflour/water mixture.
After the tofu has been pressed, take the now soggy tea
towel/paper off it and discard any water left on the plate.
Chop the tofu into bite-size pieces.
Place the tofu into a large
shallow dish in one layer and pour the sauce over the top,
making sure each piece of tofu is coated; leave
to marinade for as long as you can, at least
half an hour. Omit this step if you are using chicken.
If you are using broccoli, baby corn or mangetout, put them
in a large serving dish with 2 tbsp water, cover the dish with
clingfilm and pierce it; microwave on high power for
7 minutes, giving them another minute or two if they arenít
tender enough for your liking; drain and leave in the hot
serving dish they were cooked in.
Heat 1 tbsp of oil in a frying pan and then add the
Season, then cook for 5-10 minutes, until they are properly
If you are using the red, yellow or orange pepper, add them
to the mushrooms and continue to cook just for long enough to
heat them through.
Add the vegetables to the existing serving dish full of
vegetables and mix the lot together.
Remove the tofu from the marinade using a slotted spoon and
put it in a sieve over a bowl to drain, then pour the marinade
into a small saucepan.
Heat the marinade until it starts to boil, then, while
stirring briskly, slowly pour in the cornflour/water mixture
and the sauce will thicken almost immediately; add any
of the marinade that has dripped from the tofu in the sieve.
The sauce should be thick enough to stick to the
vegetables; if it is too thin, add more cornflour mixed with
water; if it is too thick, just add a couple tbsp of water.
Pour the sauce over the vegetables and briefly stir to coat
Gently toss the tofu with 2 tbsp cornflour; as the tofu is
damp, this will give it a gummy coating.
Heat the other tbsp of oil in a frying pan on a high heat.
When the oil is hot, add the tofu (or the chopped chicken
thigh fillets) in a single layer.
Cook for a few minutes without turning, until
amber-brown, then turn over to brown on the other side; keep
turning until browned all over.
Once nicely browned, pile the them on top of the