green pep­per­corn and chilli tofu stir-fry

donna hay - Fresh + Light - - Light Energy Bars -

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.

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