This was a bit of an experiment… but boy did it pay off! It is DELICIOUS! You absolutely HAVE to try this!
It also happens to be my first video recipe, which you can view below, or crack on with the written version!
Let’s get to it folks…
1/2 block of firm Tofu
3tsp Chinese 5 Spice
2 small cloves of Garlic
4cm root Ginger
2 Spring Onions
1/2 a Bell Pepper
4 TBSP Rice Wine Vinegar
1.5 TBSP Soy Sauce
2 TBSP Ketchup
2 TBSP Sweet Chilli Sauce
Oil for frying
Rice or noodles to serve
First of all, slice up your Tofu to whatever size and shape suits you, the smaller, the crispier FYI…
Then grab a large bowl and chuck in enough cornflour to coat the tofu, and the chinese 5 spice. Then separate the tofu, plop it in, and toss to coat all sides.
Set the bowl aside and grab your veg. Finely slice the spring onions and pepper. Mince the garlic and chop the ginger really small so it spreads through the dish.
Onto our sauce! This is the easiest sauce in the world!! Apart from those ones that come ready made, of course, no one likes a smart arse. Shut up Meg. Squirt it all in and mix it with a schpoon.
Get your wok out. Ooh er… glug in a terrible amount of oil and crank up the heat. Wait until it starts to ripple or smoke and add the tofu. Be. Careful. It’s hot. Check the underside a few times by tapping a fork on it, if it feels crispy turn them all over. Keep an eye on it. If it burns, it won’t taste nice. Obviously.
Drain it in a colander, but keep a little oil in the wok for your veg.
Turn the heat up the medium and add all your veg. Stir fry until they have cooked to your liking.
Now you need to get your beautiful behind in gear… Add the sauce and quickly stir for a few minutes. It should thicken and get sticky pretty quickly. Turn off the heat and immediately add you tofu. Stir it through to coat in the sauce. And you are pretty much done!
Check out what you did! It’s beautiful right!?
Add your chosen grain and chow down on a superb oriental dish fit for a queen/king/unicorn… whatever your chosen ego. Just eat it dude.