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    Sichuan pepper & tofu stir-fry

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    Sichuan pepper & tofu stir-fry

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2-3


    349g pack Blue Dragon Tofu Firm Silken Style
    25g plain flour
    2 tbsp sunflower oil
    1 tsp Bart Sichuan Pepper, crushed in a pestle and mortar
    300g pack Waitrose Mixed Pepper Stir Fry
    300g pack fresh essential Waitrose Rice Noodles
    2 tbsp dark soy sauce
    2 tbsp Cooks’ Ingredients Shaoxing Rice Wine


    1. Carefully cut the tofu into 8–9 slices and pat dry with kitchen towel. Tip the flour on to a plate and season well. Add the tofu slices and dust with the flour.

    2. Heat the oil in a large non-stick frying pan and add the tofu slices. Fry for 2–3 minutes each side, until golden, then transfer to a plate and keep warm.

    3. Add the Sichuan pepper and the mixed pepper stir fry pack to the pan and stir-fry for 1 minute, then add the noodles and stir-fry for 3 minutes. Stir in the soy sauce and rice wine and cook for another minute. Divide between 4 serving bowls or plates and top with the tofu slices. Serve straight away.

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    Cook's tips

    Tofu is fragile and can be quite tricky to turn when cooking, so it helps if the pieces aren’t too long or wide.

    As an alternative flavour to your stir-fry, try using a pouch of one of our delicious fresh Stir Fry Sauces, such as Plum & Hoisin or Sweet Chilli.


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