Special Diet

Spicy Szechuan Tofu and Vegetable Stir-Fry

cook 20 mins
  • 4 tablespoons vegetable oil
  • 6 spring onions, finely sliced
  • 2 red chillies, thinly sliced
  • 2.5 cm (1 in) piece of fresh ginger, finely chopped
  • 4 garlic cloves, finely sliced
  • 1 teaspoon crushed Szechuan peppercorns
  • pinch of salt
  • 250 g (8 oz) firm tofu, cut into 2.5 cm (1 in) cubes
  • 200 g (7 oz) mangetout, halved
  • 150 g (5 oz) baby sweetcorn, halved lengthways
  • 250 g (8 oz) pak choi, chopped
  • 300 g (10 oz) beansprouts
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaohsing rice wine
  • sesame oil, for drizzling
  • cooked rice, to serve
  • Heat 2 tablespoons of the oil in a wok or deep frying pan and add the spring onions, chillies, ginger, garlic, peppercorns and a pinch of salt. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then transfer to a plate.
  • Heat the remaining oil and stir-fry the mangetout, sweetcorn, pak choi and beansprouts for a few minutes, until starting to wilt, then add the soy sauce and rice wine.
  • Return the tofu mixture to the wok or pan and toss everything together.
  • Drizzle with sesame oil and serve with cooked rice.
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