SZECHUAN PEPPER CRISPY TOFU WITH SHIITAKE MUSHROOM NOODLES AND SMASHED CUCUMBERS

“This is one of my all-time favourite ways of eating tofu. If you don’t have Szechuan pepper, substitute with a mix of peppercorns.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes

Woolworths PlantLove fresh firm tofu 1 x 350 g carton

Szechuan peppercorns 1 t, toasted and ground black pepper 2 t, toasted and ground salt, to taste cornflour 80 g vegetable oil, for frying

For the smashed cucumber: cucumber 1, halved lengthways rice wine vinegar ½ cup caster sugar 2t sesame oil a few drops green chilli 1, chopped (optional)

For the noodles:

Woolworths PlantLove shiitake noodles 2 x 100 g sachets Woolworths shiitake mushrooms 1 x 300 g punnet, sliced red onion, 1 cut into petals Woolworths fresh edamame beans 120 g fresh coriander, for serving Woolworths fresh Asian sesame stir-fry sauce 2 x 100 g sachets

1 Press the tofu between two sheets of kitchen paper and weight down with a plate and some canned food while you make the smashed cucumber. This releases any excess liquid. 2 To make the smashed cucumber, smash the cucumber with a rolling pin or something heavy to crush it a little and create rough edges. Tear the cucumber into small pieces and toss with the remaining ingredients. Set aside until ready to serve. 3 Mix the peppercorns, salt and cornflour. Add more pepper if you like more heat. Cut the tofu into bite-sized blocks and generously dust in the cornflour. Shallow-fry in a little oil until pale golden and crispy. Remove and drain on kitchen paper. 4 To make the noodles, cook the noodles according to package instructions. Pan-fry the mushrooms in a little oil, then remove from the pan. Pan-fry the onion until glossy and tender. Add the noodles, mushrooms, edamame beans and tofu to the same pan and toss with the stir-fry sauce to coat. Serve hot, garnished with coriander, with smashed cucumbers on the side.

HEALTH-CONSCIOUS, PLANT-BASED

WINE: Thelema Chardonnay