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    Szechuan Pepper and Tofu Stir-Fry

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    Szechuan Pepper and Tofu Stir-Fry

    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.

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

    Serves: 3 - 4


    • 3tbsp groundnut oil
    • 1 x 285g pack Cauldron Foods Original Tofu, drained and cut into 2.5cm cubes
    • 1tsp Chinese five spice powder
    • ¼tsp chilli powder
    • 1 red pepper, deseeded and cut into strips
    • 1 bunch salad onions, trimmed and sliced diagonally
    • 2tsp cornflour
    • 1tbsp Waitrose Dark Soy Sauce
    • 1tbsp dry sherry
    • 2tbsp unrefined dark brown sugar
    • 4tbsp water
    • 1tsp sesame seeds, toasted
    • 2 sheets Sharwood's Egg Noodles


    1. Heat 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.
    2. Heat the remaining oil in a frying pan or wok until hot, add the pepper and the onions and stir-fry 3-4 minutes or until beginning to soften.
    3. 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.
    4. Add the sesame seeds and the tofu and heat gently for 2 minutes.
    5. Cook the noodles according to the pack instructions, drain thoroughly and combine with the tofu mixture.

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