Szechuan Tofu with Cabbage
Serves: 2
Ingredients
To make Szechuan Tofu with Cabbage, you'll need:
- 400g extra firm tofu
- 2 tbsp. vegetable oil
- 1 tbsp. black bean sauce
- 1tbsp. light soy sauce
- 1 tbsp. chilli sauce
- 1 tbsp. rice wine vinegar
- 200ml water
- 3 tsp. cornflour paste
- 2 spring onions
- ½ savoy cabbage, shredded
- 8 Szechuan peppercorns, ground
- Drizzle of sesame oil
Method
- Slice the tofu into ½ inch cubes.
- Pour the vegetable oil into a wok and place over a high heat. When the oil is hot, stir-fry the tofu in the vegetable oil on a high heat for 3 minutes and drain onto some kitchen roll.
- Add the black bean sauce, soy sauce, chilli sauce, and rice wine vinegar into the wok and stir slowly.
- Pour in the water and cook for 2 minutes. Mix in the cornflour paste and stir for a minute.
- Put in the spring onions and savoy cabbage and cook for 2 minutes.
- Return the fried tofu to the wok and cook for 2 minutes.
- Season with the ground Szechuan pepper, drizzle with sesame oil and tuck in!
Nutritional Facts (Per Serving)
Calories 416 | Total Fat 25.2g | Saturated Fat 2.2g | Carbohydrates 13.8g | Fibre 3.1g | Protein 27.1g
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