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Sunday, 10 June 2012

Spicy Szechuan Tofu

This is quite spicy, so tone down the spices if you're not so keen on the 'mouth on fire' feeling. Alternatively, use a spice bag and put chile, peppercorns etc inside and remove after cooking process. If your dish does turn out too spicy, add dairy products i.e. milk/yogurt, or oil does the trick.

You could substitute the tofu for chicken if you prefer

300g plain firm tofu, rainforest friendly please folks
1 fresh red chilli, take out the seeds if you want it to be less spicy. Finely chop (or leave whole if using spice bag)
2 cloves garlic, crushed
2 tbsp oil of your choice
2 tbsp oyster sauce, or hoisin sauce
1 inch fresh ginger root finely chopped (it's easier to freeze it an grate when frozen)
2 tbsp sweet chilli sauce
400ml water
1 tsp ground pepper (or peppercorns if using spice bag)
400g chopped tomatoes
5 spring onions, chopped into 1cm lengths
1 heaped tbsp black beans, soaked in boiling water if dried.

Serving: 2 large or 3 portions served with rice

1) Put the 2tbsp oil in a heavy saucepan or wok and heat gently (this may seem like a lot but you'll be thankful for it later)
2) Chop tofu in to 1inch chunks and place in pan with garlic and ginger. Stir for 5 minutes, until well coated
3) Place chilli, spring onions and ground pepper in to pan and leave for 5 minutes, stirring occasionally
4) Add oyster sauce, sweet chilli sauce and chopped tomatoes. Stir, and leave for 5 minutes, stirring occasionally
5) Add water, stir and leave uncovered on a medium, low heat to simmer for around 40 minutes. Stir if it starts to stick
6) Rinse the beans and add to saucepan. Cook for around 10 minutes
7) Serve with rice, flour tortilla, poppadoms, or whatever you like really. Freeze the leftovers. Oh this is making me hungry, I love it!!! And it's so easy!!!

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