Pan Fried Tofu in Black Bean Sauce
with Pepper, Onion and Jasmine Rice
- Soya
- Cashew nuts
- Nuts
- Brazil nuts
- Hazelnuts
- Pecan Nuts
- Almonds
- Nuts
- Peanut
- Pistachio nuts
- Macadamia Nuts
- Sesame
- May contain traces of allergens
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
280 grams
Firm Tofu
(Contains: Soya)
25 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)
1 sachet(s)
Chinese Five Spice
150 grams
Black Bean Sauce
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large frying pan on medium heat (no oil). Add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer them to a bowl.
Meanwhile, halve the pepper and discard the core and seeds. Cut into 2cm pieces. Halve, peel and chop the onion into 2cm pieces. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop (see ingredients for amount). Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Pop the now empty pan back on high heat with a drizzle of oil. Fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure they don't burn. Season with salt and pepper. Then, stir in the Chinese five spice so the tofu pieces are nicely coated and stir-fry for a further 30 secs. Transfer to a bowl (but keep the pan).
Add the onion and pepper to the pan (with a drizzle more oil, if needed) and stir-fry until just soft and slightly charred, 3-4 mins. Add the garlic and half the chilli (use less if you don't like too much heat), stir-fry for a further 30 secs. Stir in the black bean sauce, the water for the sauce (see ingredients for amount) and the tofu, bring to a boil then turn the heat down and simmer for 1-2 mins. Remove from the heat.
Share the rice out between your serving bowls and spoon over the black bean tofu. Roughly chop the cashews then sprinkle them over to finish, along with the remaining chilli (if you wish). Enjoy!
