Special Diet

  • 5–6 garlic cloves, roughly chopped
  • 4 coriander roots and stalks, roughly chopped
  • 20 black peppercorns
  • 4 tablespoons sunflower oil
  • 500 g (1 lb) firm bean curd (tofu), drained, cut into 2.5 cm (1 inch) cubes, dried
  • 1 red or yellow pepper, deseeded, cut into bite-sized pieces
  • 1 cm (½ inch) piece of fresh root ginger, peeled, finely shredded
  • 1–2 spring onions, cut into 2.5 cm (1 inch) lengths
  • 2½ tablespoons light soy sauce
  • coriander leaves
  • a few slices of red chilli

Use a pestle and mortar or a small blender to pound or blend the garlic and coriander roots and stalks into a paste. Add the peppercorns and continue to pound roughly.

Heat a little of the oil in a nonstick frying pan and gently pan-fry the bean curd, in batches, making sure there is a slight gap between the cubes. Fry each side for 1–2 minutes until lightly browned. Remove and keep warm. Add a little oil to the pan before cooking each further batch.

Heat the remainder of the oil in a wok or large frying pan and stir-fry the garlic paste over a medium heat for 3–4 minutes or until fragrant.

Add the pepper and stir-fry for 3–4 minutes, then add the bean curd, ginger, spring onions and soy sauce. Gently toss together for another 2–3 minutes. Taste and adjust the seasoning.

Spoon on to a warm serving plate and garnish with coriander leaves and chilli slices. Serve with boiled rice or spoon over noodles.

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