Chinese Tofu & Chilli Peppers
sauteeing ginger, garlic, spring onions, mild green chilli/peppers and then tofu. Adding some cornflour to thicken and make a little glutinous.
Equipment
- 1 Wok decent sized
Ingredients
- 25 g cold pressed rapeseed oil
- 40 g ginger
- 6 whole cloves of garlic
- 6 whole spring onions
- 6 whole long green mild Chinese chillies
- 600 g firm tofu cubed
- 1 tbsp low salt soy sauce
- 1 teasp chinese chilli oil
- 15 g cornflour
- 90 g water 6 tablespoons
Instructions
- peel the garlic and chop or slice finely
- wash and chop the ginger finely
- add the oil to the pan on a low heat and add the garlic and ginger
- slice the leaves of the spring onions lengthways and wash thoroughly
- slice the spring onions slantwise (improves flavour and mouthfeel
- and add to the pan.
- top and split the chilli peppers, lengthways
- and again slice slantwise and add to the pan.
- spring onions in wok
- meanwhile drain and chop the tofu. Chop each block in half, and half again. Then chop into 4 lengthways. This will give nice sized square chunks of tofu.
- either cook in an actfry if you have one, or when the peppers are nicely cooking add to the pan. The advantage of the actifry is it doesn't break up the tofu so much and you can add chilli oil and soy sauce to marinade the tofu a little. If cooking in the actifry add when the peppers are perfectly cooked and combine or if doing in the wok, add to the pan when the peppers are about half-way cooked,
- add the cornflour to a small cup or jug. Add a small amount of the water and mix, then add the rest of the water.
- As all the ingredients are near to being cooked - add in the cornflour mixture and any extra soy sauce and the merest amount of sea salt.
- Mix well, but gently to avoid breaking up the tofu, and simmer on a very low heat until most of the moisture is gone, but the veggies and tofu are coated in a light moderately wet sauce.
- serve immediately with another Chinese style dish and brown rice.
Tried this recipe?Let us know how it was!