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.

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