Chilli-fried tofu with egg-fried rice recipe
 Spice up crispy tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a quick vegetarian stir-fry that is packed full of flavour. Each serving provides 713 kcal, 22.3g protein, 71.3g carbohydrate (of which 48.7g sugars), 35.1g fat (of which 4.7g saturates), 6.3g fibre and 2.48g salt. 2 tbsp vegetable oil, plus extra for shallow frying500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes4 tbsp cornflour2 tbsp Sichuan peppercorns, crushed75g/3oz cashew nuts 2 tbsp vegetable oil, plus extra for shallow frying 500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes 4 tbsp cornflour 2 tbsp Sichuan peppercorns, crushed 75g/3oz cashew nuts 150ml/5fl oz rice wine vinegar150g/5oz caster sugar4 tbsp soy sauce2 red chillies, finely diced2 tsp dried chilli flakes10cm/4in piece fresh root ginger, peeled, finely grated2 carrots, peeled, julienned 150ml/5fl oz rice wine vinegar 150g/5oz caster sugar 4 tbsp soy sauce 2 red chillies, finely diced 2 tsp dried chilli flakes 10cm/4in piece fresh root ginger, peeled, finely grated 2 carrots, peeled, julienned 2 tbsp groundnut oil2 large free-range eggs, lightly beaten2 tsp sesame oil200g/7oz cooked basmati rice, cooledsalt and freshly ground black pepper4 spring onions, finely sliced3 tbsp chopped fresh coriander leaves 2 tbsp groundnut oil 2 large free-range eggs, lightly beaten 2 tsp sesame oil 200g/7oz cooked basmati rice, cooled salt and freshly ground black pepper 4 spring onions, finely sliced 3 tbsp chopped fresh coriander leaves Method Mix the tofu with two tablespoons of vegetable oil.To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened.To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander.To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. Mix the tofu with two tablespoons of vegetable oil. Mix the tofu with two tablespoons of vegetable oil. To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.) Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.) Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced. For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced. Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu.