Black Pepper Tofu & Veggies
with Garlic Rice
- Gluten
- Soy
- Sulphites
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Peanuts
Ingredients
1 packet
Pea Pods
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
4
Garlic
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Black Peppercorns
1
Red Onion
1
Capsicum
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Wheat, Sesame, Peanuts.)
1 packet
Ginger Paste
1
Long Chilli
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has been absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Roughly chop the red capsicum. Trim the sugar snap peas. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the firm tofu (see ingredients list) into 1cm cubes. Finely grate the ginger. Bash the black peppercorns with a rolling pin or in a pestle & mortar until crushed.
Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. Toss the tofu in the plain flour, then shake off any excess flour and add to the hot oil. Cook, tossing, until golden and crispy, 3-4 minutes. Transfer to a plate lined with paper towel.
SPICY! Crushed black pepper is very hot, add less if you're sensitive to heat. Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook, tossing, until tender, 5 minutes. Add the sugar snap peas and cook, tossing, until tender, 2 minutes. Add the chilli (if using), ginger, remaining garlic and the crushed black pepper and cook until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and stir to combine.
Add the tofu and stir to coat in the sauce. Remove the pan from the heat.
Divide the garlic rice between bowls and top with the black pepper tofu and veggies. Sprinkle with the coriander and crushed peanuts.
