Black Pepper Tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rip the tofu into bite sized chunks and toss in a bowl with the bouillon, five spice and 3tbsp cornflour.

Step 2

Heat a large pan with a generous amount of vegetable oil. Cook the tofu for 8-10 mins until golden. Transfer to a plate when done.

Step 3

Meanwhile add the white rice and 225ml cold water to a pan. Bring to the boil, reduce the heat to low and leave covered for 12-15 min or until all the water is gone. Once done, set aside with the lid still on.

Step 4

Put the pan back on the heat and cook the onion and bell pepper with a pinch of salt for 5 mins until softened. Reduce the heat to medium then add the garlic, pepper, and ginger. Cook for a further minute.

Step 5

Return the crispy tofu to the pan and add the sauce. Cook for 1-2 mins until the sauce has thickened. Serve with the white rice and garnish with the spring onion.