This an alternative to sweet and sour Chinese dish but with tofu, much healthier.
100g (3 ½ oz) carrots
1 tbsp soya bean paste
300ml (1/2 pints/scant 1 ¼ cups) boiling water
100g (3 ½ oz) fresh root ginger, sliced thinly
1 lemongrass stalk, peeled and finely chopped
10 plum tomatoes, diced
½ green pepper, diced
50g (2 oz) edamame beans
½ onion, thinly sliced
1 tsp tamari
1 tbsp honey
150g (5oz) smoked tofu, cubed
Cooked brown rice, to served
Toasted cashews, to garnish (optional) if allergic to nuts use toasted chickpeas instead.
Thinly sliced the carrots on the diagonal and blanch in a pan of boiling water for 1minute.
In a saucepan pan, dissolve the soya bean paste in the measured amount of boiling water, then add the ginger and lemongrass. Bring the mixture to the boil. Then simmer for 25-30 minutes, until reduced and infused with flavour.
Add the diced tomatoes and cook for about 5 minutes, reduced add the peppers, edamame beans and onion and cook for 3 minutes stir in the tamari and honey, then add the tofu and heat the tofu through.
Serve with rice, garnish with toasted cashews (if using).