Salt and Pepper Tofu
Serves two people
Ingredients
350g block of firm tofu
1 x sweet red pepper, thinly sliced
1 x yellow sweet pepper, thinly sliced
1 x handful of green beans, ends cut off
1 x red chilli, finely chopped
Green tops of 3 x spring onions, finely chopped
2 x tbsps garlic infused olive oil
2 x tsps gluten-free soy sauce
1 x tsp sesame oil
What to do
Drain the tofu and wrap in kitchen paper. Put the tofu on a plate and place a chopping board on top for 20mins. This will drain the excess fluid
Cut the tofu into large squares and cover well with salt and pepper
In a non-stick pan add 2 tablespoons of garlic-infused olive oil. Add the chilli and 2/3 of the spring on tops and stir for 2 minutes. Add the vegetables and soy sauce to the pan and stir for a further 3-4 minutes until a little soft. Transfer onto a plate and drizzle with sesame oil.
Heat a drizzle of garlic-infused oil to the pan and fry the tofu for 5 minutes on each side until crisp. Serve on top of the vegetables, scattered with the remaining spring onion tops.