Szechuan tofu
Serve this filling and healthy vegetarian tofu with toasted cashew nuts and rice.
Serves 4
Prep time: 15 mins
Cooking time: 30 mins
225g/8oz long grain rice
10ml/2tsp groundnut oil
1 clove garlic, peeled
2.5cm/1" piece of root ginger, peeled
2 dried red chillies
1tbsp szechuan peppercorns
1 onion, chopped
1 green pepper, sliced
225g/8oz marinated tofu pieces
225g/8oz mushrooms, sliced
225g/8ox broccoli florets
2tbsp vegetable stock
2tbs shoyu
50g/2oz cashew nuts, toasted
1. Cook the rice, according to the packet instructions and keep warm if necessary.
2. Heat the oil in a wok. Use a rolling pin to bruise the garlic and ginger. When the oil is hot, add the garlic, ginger and chillies and allow to sizzle for 5 minutes. Remove with a slotted spoon and discard.
3. Meanwhile, dry-toast the szechuan peppercorns and grind in a pestle and mortar or grinder attachment. Add to the wok with the onion and green pepper and cook for 5 minutes. Add the tofu, mushrooms and broccoli and cook for 5 minutes, then addthe stock and shoyu and allow to simmer for 5-10 minutes until the vegetables are tender but still crisp.
4. Stir in the toasted cashew nuts and serve on a bed of rice.
Recipe from The Vegetarian Society (created by the Cordon Vert cookery school) www.vegsoc.org
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