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    Szechuan pepper and tofu stir-fry

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    Szechuan pepper and tofu stir-fry

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

    Serves: 3 - 4


    3 tbsp sunflower oil
    1 x 396g pack Cauldron Foods Original Tofu, drained and cut into 2.5cm cubes
    1 tsp Cooks' Ingredients Chinese Five Spice Blend
    ¼ tsp chilli powder
    1 red pepper, deseeded and cut into strips
    1 bunch salad onions, trimmed and sliced diagonally
    2 tsp cornflour
    1 tbsp Cooks' Ingredients Dark Soy Sauce
    1 tbsp dry sherry
    2 tbsp dark brown soft sugar
    4 tbsp water
    1 tsp sesame seeds, toasted
    2 nests egg noodles


    1. Heat 1tbsp of the 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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