Tofu chilli men

SERVES 2

INGREDIENTS

Sefrovretshe2tofu:

For the chilli men sauce (500ml):

2 medium red onions

4 garlic cloves

4cm piece ginger 6 medium red peppers

20g bird’s eye chillies

25g lemongrass 125ml vegetable oil

60g sriracha sauce 125g tomato ketchup

10ml chilli oil

15g sugar

2 large pinches salt and pepper 250g firm tofu, cut into 2.5cm cubes 150ml vegetable oil 150g soba noodles 30ml vegetable oil 1 carrot, cut into 1cm cubes ½ courgette, cut into 2.5cm cubes 1 small red onion, cut into 3mm slices 4 spring onions, cut into 2.5cm pieces

60g mangetout, sliced

500ml chilli men sauce

Medium tomato, cut into eighths

1

Start by making the chilli men sauce. Roughly chop the vegetables. Smash the lemongrass with the back of a knife and chop. Place these in a food processor and blend into a paste.

2

Place a thick-bottomed pan over a low heat and add the vegetable oil. Once it’s hot, add the paste and cook on a low heat for 15 minutes. Now add the sriracha, tomato ketchup, chilli oil and 125ml water and mix.

3

Cook for another 15 minutes, stirring occasionally. You will see oil appearing on the sides of the pan. Add the sugar and salt, and season to taste with pepper. Remove from heat and set aside to cool.

4

To prepare the tofu, heat 150ml oil in a frying pan and once hot, fry the tofu cubes until golden. 5

Remove with a slotted spoon and transfer to another plate lined with kitchen paper to drain any excess oil.

6

Cook the soba noodles according to the packet instructions. Divide between two serving bowls, keeping the noodles to one side.

7

Place a wok on a medium heat and add 30ml of oil. Once hot, add the carrot, courgette, onion, spring onion and mangetout and toss, then reduce the heat and add the fried tofu.

8

Add the chilli men sauce, then turn the heat down. Add the tomato and cook until the sauce simmers. Remove from the heat.

9

Spoon the tofu, vegetables and sauce on to the opposite side of the bowl from the noodles and serve.