Ingredients
For the tofu
- Extra firm tofu |280g|
- Cornflour |2.5 tbsp|
- Brown onion |1| sliced
- Green pepper |1| roughly chopped
- Neutral oil |2 tbsp|
- Sichuan peppercorns |1 tbsp|
- Ground ginger |2 tsp|
- Garlic granules |2 tsp|
- Shop bought orange juice |250ml|
- Soy sauce |2 tbsp|
- Rice vinegar |2 tsp|
- Sugar |2 tsp|
To serve
- Steamed rice
- Orange |1| sliced to garnish
Ingredients
For the salad
Method
Toast peppercorns
- Toast the peppercorns in a large hot dry frying pan until fragrant
- Remove and grind to a powder with a pestle and mortar or blitz in a blender
- Reserve the frying pan
Prep tofu
- Roughly cut the tofu with scissors - this creates slightly abrasive edges which crisp up and hold onto sauce better
- Toss in half the cornflour, salt and pepper
- Add the oil to the reserved frying pan over a medium high heat
- Add in the tofu and toss until golden brown
- Add in the onions and pepper and cook for a further 2-3 minutes until softened but with bite
Add sauce
- Create a corn flour slurry by whisking the remaining corn flour with the orange juice
- Stir in ground Sichuan peppercorns, soy sauce, rice vinegar, sugar and orange slurry
- Bring to a simmer, tossing for a couple of minutes until thickened
- Taste and season with salt if needed
Serve
- Serve up with rice and garnish with sliced orange
Method
The Method for the Recipe Content Goes Here
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- Enter step three for the recipe here.
sichuan-orange-stir-fry