Sichuan pepper & tofu stir-fry
Silvana Franco shows you how to make this vibrant vegetarian stir-fry.
Recipe - 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.
Typical values per serving:
Per serving for 3