Beancurd with Beans and Peas
Heat the sesame oil in a wok over a moderate heat until hot. Stir-fry the tofu for 1-2 minutes until lightly coloured, then add the garlic and continue to cook for 1 minute, stirring all the time.
Add the broad beans, chilli and mangetout at this point and cook for a further 1 minute. Remove from the heat.
Spoon onto serving plates and pour over the soy sauce. Garnish with the coriander leaves and serve immediately.