This is a great vegetarian dish.
200g tender Tofu, cut into small triangles
50g mushrooms cut into triangles
1 green bell pepper, 1 red bell pepper and 1 tomato, deseeded and cut into triangles
2 pieces spring onion cut into one inch long pieces
2 cloves garlic thinly sliced
Pinch of salt
Corn starch mixed with water
Heat the wok until it smokes, add in 3 spoons of cold oil and a pinch of salt.
Add in the Tofu and cook until brown, remove from wok and put it aside
Turn the heat to low and fry the garlic gently, add in mushrooms and pepper and turn the heat to high and stir fry. After 3 minutes add the tomatoes.
Cover the vegetables with water, then add 1 tsp salt and 2 tsp soy sauce.
Return the Tofu to the wok, then cook on low heat until most of the liquid has gone.
Put in the spring onion, a little sesame oil and a dash of white pepper, thicken the sauce with the corn starch, cook for a further minute, then serve.