Such a delicious, veggie dish!
Try the tofu at the end. If it is too sugary, add a bit more pepper. If it is too peppery, add a bit more sugar. Get that balance right.
Cooking Time (includes preparation time): 50 Minutes
2 x 280g Naked Tofoo - £4.00
2 Tablespoons Black Peppercorns (crushed) - Included in MOB Kitchen ingredients.
2 Tablespoons White Sugar - £0.80
Large Knob Chopped Ginger - £0.18
2 Garlic Cloves - £0.30
4 Spring Onions - £0.50
1 White Onion - £0.16
5 Tablespoons of Butter - £1.00
1 Red Chilli - £0.50
400g of Basmati Rice - £0.60
Cornflour - £0.50
5 Tablespoons of Dark Soy Sauce - £0.60
5 Tablespoons of Light Soy Sauce - £0.60
Total Cost - £9.75. This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Chop tofu into cubes. Coat in cornflour.
Add some vegetable oil to a wok. Fry the tofu until browned and set aside.
Get your rice on (follow pack instructions).
Clean wok. Place on heat and add a splash of oil. Add 4 tablespoons of butter followed by the onion, garlic and ginger. Fry until soft.
Add your peppercorns and sugar. Mix together. Once the sugar has dissolved, add your soy sauce. Stir again.
Add 1 chopped red chilli and 3 chopped spring onions. Stir and then re-add your tofu. Mix it in, add 1 more tablespoon of butter, allowing it to melt. Remove from the heat.
Serve the tofu on top of a mound of steaming rice, garnish with chopped spring onion and enjoy!