1 tbsp sesame oil
1 tbsp garlic infused oil
3 peppers, sliced
100g/3½oz tofu pieces
2 tbsp white wine vinegar
1 tbsp tomato ketchup
1 tbsp golden syrup
salt and freshly ground black pepper
Heat the sesame oil in a wok until over a high heat until smoking. Add the peppers and stir-fry for two minutes.
Add the remaining ingredients and stir-fry over a high heat for two minutes, or until piping hot.
Season, to taste, with salt and freshly ground black pepper and serve.
Recipe from Good Food magazine