Chinese cashew stir-fry Recipe: Low Fat, Low Sugar

serves 4

10 oz / 275 g packet tofu

2 tablespoons olive oil

2 onions, sliced

2 oz / 50 g carrots, thinly sliced

6 oz / 175 g mushrooms, sliced

4 medium tomatoes, skinned and sliced

1 small can pineapple pieces

2 tablespoons soy sauce

1 tablespoon cider vinegar or lemon juice

1 tablespoon peanut butter

1/4 pint chicken or vegetable stock

2 oz / 50 g chopped nuts (any kind)

2 oz / 50 g chopped dried apricots

salt and pepper to taste

3 oz / 75 g toasted cashew nuts

• Drain the tofu and set aside.
• Fry onions and carrots in the oil in a large pan until the onions are soft. Stir in the mushrooms and tomatoes and cook for a further 5 minutes.
• Stir in remaining ingredients, including the pineapple and its juice, except for the tofu and cashews. Simmer gently until the mixture thickens.
• Cut the tofu into cubes and stir into the mixture. Cover and simmer until cooked through.
• Turn into a casserole dish and sprinkle with cashew nuts.
• Serve with fresh bean sprouts, raw or cooked in boiling water for 1 minute.

• Chicken can be added to this dish instead of tofu. Cut two large breasts into strips and fry with the onion.
• The soy sauce, peanut butter, cider vinegar and pineapple juice may need adjusting according to taste - it is best to add them gradually until liked.