Singapore noodles
A low-fat, low-calorie stir-fry of pork and prawns, flavoured with teriyaki, madras and five-spice powder
Salt and pepper tofu
- Preparation and cooking time
- Prep:
- Cook:
- plus pressing
- Easy
- Serves 4
Skip to ingredients
- 396g pack firm tofu
- 2 tbsp cornflour
- 1 tsp Sichuan or black peppercorns(or a mixture of the two), ground to a powder
- 2 tbsp sunflower or vegetable oil
- 2 red pepperssliced
- ¼ broccolihead, cut into very small florets
- 100g beansprouts
- 2 tsp low-salt soy sauce
- sesame oilfor drizzling
- handful of corianderleaves picked
Nutrition: Per serving
- kcal254
- fat13g
- saturates2g
- carbs14g
- sugars5g
- fibre6g
- protein16g
- salt1.5g
Method
step 1
Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.
step 2
Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.
step 3
Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.
step 4
Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.
