green peppercorn and chilli tofu stir-fry
1 teaspoon cracked black pepper ½ teaspoon chilli flakes, plus extra to serve 2 tablespoons soy sauce
2 tablespoons Chinese black vinegar 1 teaspoon honey
1 tablespoon water
2 cloves garlic, crushed
4 stems pickled green peppercorns+ 750g firm tofu, cut into 3cm pieces 300g snake beans
150g sugar snap peas, halved
1 teaspoon sesame oil
2 teaspoons vegetable oil blanched flowering garlic chives, to serve Place the black pepper, chilli, soy sauce, vinegar, honey, water, garlic and peppercorns in a small bowl and mix to combine. Place the tofu in a large bowl, pour over a quarter of the marinade and gently toss to coat. Set aside. Reserve the remaining marinade.
Place the beans and sugar snap peas in a colander and pour over boiling water. Refresh in iced water, drain and set aside.
Heat a wok over high heat for 2 minutes or until smoking. Add the sesame oil and vegetable oil and heat for 30 seconds. Add the tofu mixture and cook, tossing, for 2–3 minutes. Add the reserved marinade and cook for 1 minute or until slightly reduced. Add the beans and sugar snap peas and toss to coat. Top with the chives to serve. SERVES 4.
+ Pickled green peppercorns are available from Asian supermarkets.