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Ingredients
Method
- 600g firm tofu, pressed and cut into 2cm cubes
- 4 tbsp cornflour
- 1 tsp Chinese five spice
- 2 tsp sea salt
- 4 tbsp vegetable oil
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 4 spring onions, sliced
- 3 garlic cloves, finely sliced
- 2 long red chillies, sliced
- 1 tbsp soy sauce
- Toss the tofu with the cornflour, five spice and 1 teaspoon of the salt until evenly dusted. Heat 3 tablespoons of oil in a large frying pan or wok over high heat and fry the tofu for 8 minutes, turning, until crisp and golden on all sides. Lift out onto paper towel.
- Add the remaining oil to the pan with the capsicum and stir fry for 2 minutes, until just softened at the edges. Add the garlic, chilli and most of the spring onion and cook for another minute.
- Return the tofu, add the soy sauce and remaining salt, and toss everything together over high heat for 30 seconds. Scatter with the last of the spring onion and serve with steamed rice.
25 mins
4 serving
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