Ingredients

The following ingredients have 4 Servings
  • 1 block Tofu
  • 1 Good Grind of Salt
  • Freshly Ground Black Pepper
  • 1/2 tsp Garlic Sea Salt
  • 1/2 tsp Chinese 5 Spice
  • 1 Bell Pepper
  • 1 Red Onion
  • 1 Red Chilli (finely chopped)
  • 1 Inch Fresh Ginger (finely chopped)
  • 1 Clove Garlic (finely chopped)
  • 1 Small Handful Fresh Coriander
  • Low calorie cooking spray

Instruction

  • A bit of prep work for the tofu to start with. Chop it into reasonably sized cubes, and place on a plate lined with tissue paper. Put more tissue paper on top and place something heavy across the plate. This will gently squeeze the water out, creating a much drier tofu to work with. This may take up to 40 minutes or so. Remember to change the tissue paper periodically.
  • Once the water is drained, place the tofu into a dry bowl and add the salt & pepper, Chinese 5 spice and garlic salt. Make sure all the cubes of tofu are generously coated. If you need to add a bit more dry ingredients then do, we won't tell.
  • Place the bowl of tofu in the fridge to firm it up a bit more. Ideally for as long as you can afford, but half an hour is fine if you're in a bit of a rush.
  • For the stir fry, simply chop the onion and pepper finely and add to a frying pan with the chilli, garlic and ginger. Fry this mixture up in Low calorie cooking spray until its nice and cooked.
  • Put this mixture aside and use the same frying pan to fry the tofu. Using plenty of Low calorie cooking spray, cook the tofu on each side on a steady but not raging heat (otherwise it will burn easily). Cook until golden and crispy on all sides.
  • Combine the tofu and the stir fry vegetables together with the fresh coriander, and serve. Beautiful with a dash of soy sauce and Sriracha. Enjoy!