Tofu with caramel and sichuan pepper
- April 2018
- Serves 4
- Hands-on time 20 min
”Tofu has been misunderstood by some as a bland rubbery filler food, but when cooked well it’s surprisingly addictive. Take the time to really dry out the tofu and crisp up the edges.” – Ravinder Bhogal
Tofu tossed in a stir-fry also makes an easy weeknight win.
- 14.7g (2.4g saturated)
- 32.9g (32.1g sugars)
We used a 70g pack of Growing Underground Asian Micro Herbs Mix from Ocado. You could use micro herbs from finefoodspecialist.com or use chopped fresh coriander leaves instead.
Find Chinese black rice vinegar online at souschef.co.uk. Or mix
½ tsp balsamic vinegar with ½ tsp rice wine vinegar and ½ tbsp water.
Chilli bean paste is available at souschef.co.uk. If you can’t find it, use sriracha sauce (from large supermarkets) instead.
Any leftover sauce will keep in an airtight container for up to a week
Rate & review