Ingredients

brown onion

4 tbsp

cornflour

to taste

sea salt

2 tsp

sugar

a drizzle

sesame oil

to taste

black pepper

1 tsp

Steenbergs China 5 Spice

garlic clove

280g

tofu

red chilli

red pepper

15ml

rice vinegar

120g

kale

15ml

soy sauce

130g

jasmine rice

A delicious, deeply savoury, salt & pepper tofu dish from @tamaraeats

Method

Preheat the oven to 140°C
Wash your shredded kale and pat dry with kitchen paper
Add the kale to a large baking tray with a pinch of salt, 1 tsp of sugar and a drizzle of sesame oil
Bake in the oven for 30 minutes (this it the “seaweed”)
Rinse the rice and add to a pot with a lid with 225ml of cold water and cook on low heat for 15 minutes (or until all the water has been absorbed)
While the rice is cooking, drain your tofu and pat it dry with kitchen paper and chop it into bite-size pieces
Add the chopped tofu to a bowl with half the soy sauce and leave to marinate
Slice the garlic, chilli, onion and pepper
Add the five-spice and cornflour to the marinated tofu and mix until the tofu is fully coated
Heat a large non-stick pan with a drizzle of sesame oil over a high heat
Once the pan is hot add the tofu and cook for 5 minutes, turning occasionally until golden
Add the onion, pepper and half of the chilli to the pan
Add salt and pepper and cook for 5 minutes (until the vegetables have softened)
In a small bowl combine the garlic, rice vinegar, 1tsp sugar and remaining chilli and soy sauce
Serve the salt and pepper tofu with the cooked rice, “seaweed” and dipping sauce on the side.