Combine the soy sauce, brown sugar, ginger and a pinch of salt in a shallow bowl. Add the tofu, cut-side-down, and put aside to marinate for 1 hour. Reserving the marinade, remove the tofu and cut into 3 cm chunks. Stir the stock and cornflour into the reserved marinade.
Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicum, beans, carrots, garlic and spring onions, and cook for 5 minutes or until the capsicum is crisp-tender. Stir the stock mixture well and pour into the frying pan. Add the tofu and bring the mixture to the boil. Reduce to a simmer and cook for 4 minutes or until the sauce is slightly thickened and the tofu is heated through.
Did you know?
People in Asian countries, who eat soy products on a daily basis, have lower cancer rates than other populations; genistein – a phytochemical found in soya beans – is one likely reason for this. * Tofu is a good source of calcium, but firm tofu contains more calcium than silken tofu.