Beancurd (tofu) cut into 8-10 pieces
Broccoli separated into florets
Carrot halved and diagonally sliced
Babycorn sliced diagonally
Button mushrooms quartered
French beans cut diagonally into 1 inch pieces
Green capsicum cut into 1 inch diamonds
Chinese cabbage cut into 1 inch pieces
Spinach torn into 2 pieces
Spring onions with greens sliced
Cornflour/ corn starch
Light soy sauce
White pepper powder
Sesame seeds (til) toasted
Soak the tofu pieces in hot salted water for five minutes. Drain and set aside. Soak the broccoli florets in warm salted water for fifteen minutes.
Drain and set aside. Reserve the spring onion greens for garnish. Mix cornflour in one cup of water. Heat oil in a wok, add garlic and spring onion and stir fry for half a minute.
Add carrot, babycorn, mushrooms and broccoli and continue to stir fry. Add French beans, capsicum and Chinese cabbage and cook for two to three minutes. Stir in one cup of water and simmer for a couple of minutes.
Add salt, MSG, sugar, soy sauce and pepper powder. Add spinach leaves and tofu. Stir in cornflour mixture, toss well till the sauce thickens and coats all the vegetables. Sprinkle toasted sesame seeds and serve hot, garnished with the reserved spring onion greens.