RECIPES FROM OESOPHAGEAL PATIENTS

Tofu Casserole

Ingredients

• 8oz tofu
• 2 Tablespoons peanut oil
• 4 spring onions
• 1 stick celery
• About three quarters of a pound of mixed veg: eg. Broccoli florets or sliced zucchini (courgettes) , baby spinach or sorrel
• 1 garlic clove thinly sliced

Sauce

• 1 cup veg stock
• 1 Tablespoon light soy sauce
• 1 and a half Tablespoons hoisin sauce
• quarter teaspoon chilli powder
• 1 Tablespoon sesame oil

1. Cut the tofu into 1 inch cubes and set aside until required.
2. Heat the peanut oil in a preheated wok or skillet
3. Add the spring onions, celery, vegetables and tofu to the pan and stir fry for 3 - 4 mins
4. To make the sauce, mix together the vegetable stock, soy sauce, hoisin sauce, chilli powder and sesame oil in a large saucepan (with lid) or flameproof casserole and bring the boil.
5. Add the stir fried vegetables and tofu to the saucepan, bring back to boil, reduce the heat and simmer for 10 minutes with the lid on.
6. Serve with rice.