Stir-fry recipes
15 minutes
Crispy Szechuan pepper tofu
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4
Easy
20 minutes
15 minutes
1. Press the tofu between two sheets of kitchen paper and weight down with a plate and some canned food while you make the smashed cucumber. This releases any excess liquid.
2. To make the smashed cucumber, smash the cucumber with a rolling pin or something heavy to crush it a little and create rough edges. Tear the cucumber into small pieces and toss with the remaining ingredients. Set aside until ready to serve.
3. Mix the peppercorns, salt and cornflour. Add more pepper if you like more heat. Cut the tofu into bite-sized blocks and generously dust in the cornflour. Shallow-fry in a little oil until pale golden and crispy. Remove and drain on kitchen paper.
4. To make the noodles, cook the noodles according to package instructions. Pan-fry the mushrooms in a little oil, then remove from the pan. Pan-fry the onion until glossy and tender. Add the noodles, mushrooms, edamame beans and tofu to the same pan and toss with the stir-fry sauce to coat. Serve hot, garnished with coriander, with smashed cucumbers on the side.
Cook's note: You could also use any of your favourite seasonal greens or even one of Woolworths’ convenient stir-fry packs.
Find more stir-fry recipes here
Photographs: Andrea Van Der Spuy
Production: Hannah Lewry
Food Assistant: Jacqueline Burgess