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Sweet and sour lychees with tofu and pak choi
Fruit and vegetables
4
garlic
cloves, minced
1 tbsp
ginger
, peeled and finely chopped
1
red onion
, cut into 8 pieces
2 red Thai red
chillies
, sliced
1 red
pepper
, cut into chunks
25g/1oz
lychees
, drained, reserving 100ml/3½fl oz syrup
4
spring onions
, sliced, to garnish
100ml/3½fl oz reserved
lychee
syrup (see above)
a squeeze
lime
2
pak choi
, sliced in half lengthways
Cooking ingredients
2 tbsp
vegetable oil
, plus extra for deep-frying
2 tbsp
cornflour
sesame seeds
, to garnish
3 tbsp
rice vinegar
2 tbsp
soy sauce
1 tbsp
tomato purée
1 tsp
sesame oil
1 tsp
cornflour
mixed with 2 tbsp cold water
1 tbsp
vegetable oil
2 tbsp
soy sauce
2 tbsp
rice wine
1 tbsp
sesame oil
Dairy, eggs and chilled
400g/14oz firm
tofu
, drained, patted dry and cut into 2cm/¾in chunks
Other
1 tbsp
palm sugar
, to taste
Back to recipe
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