Szechuan pepper and tofu stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 45 | millilitres | Groundnut oil; (3tbsp) |
| 1 | 285 g pack Cauldron Foods Original Tofu; drained and cut | |
| ; into 2.5cm (1\") | ||
| ; cubes | ||
| 5 | millilitres | Chinese five spice powder; (1tsp) |
| 1¼ | millilitre | Chilli powder; (1/4tsp) |
| 1 | Red pepper; deseeded and cut | |
| ; into strips | ||
| 1 | bunch | Salad onions; trimmed and sliced |
| ; diagonally | ||
| 10 | millilitres | Cornflour; (2tsp) |
| 15 | millilitres | Waitrose Dark Soy Sauce; (1tbsp) |
| 15 | millilitres | Dry sherry; (1tbsp) |
| 30 | millilitres | Unrefined dark brown sugar; (2tbsp) |
| 60 | millilitres | Water; (4tbsp) |
| 5 | millilitres | Sesame seeds; toasted (1tsp) |
| 2 | Sheets Sharwood's Egg Noodles | |
Directions
Heat 15ml (1tbsp) groundnut oil in a large frying pan or wok. Add the tofu and fry for 1-2 minutes until brown, turning gently. Remove and drain on kitchen paper. In a bowl, gently mix the spices with the fried tofu.
Heat the remaining oil in a frying pan or wok until hot, add the pepper and the onions and stir-fry for 3-4 minutes or until beginning to soften.
Meanwhile combine the cornflour, soy sauce, sherry, sugar and water, and add to the vegetables. Continue to cook for a further 1-2 minutes, stirring until thickened.
Add the sesame seeds and the tofu and heat gently for 2 minutes.
Cook the noodles according to the pack instructions, drain thoroughly and combine with the tofu mixture.
Converted by MC_Buster.
NOTES : A delicious vegetarian dish to serve on its own or as part of a complete Chinese meal. Made from soya milk in a similar process to cheese-making, tofu is a natural vegetable product that is high in protein and calcium and low in fat. It is extremely versatile and can be stir-fried, grilled, barbecued and marinated. If you freeze tofu and then defrost it, it becomes firmer and chewier with a more 'meaty' texture.
Converted by MM_Buster v2.0l.