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Chilli-fried tofu with egg-fried rice
Fruit and vegetables
2 red
chillies
, finely diced
10cm/4in piece fresh root
ginger
, peeled, finely grated
2
carrots
, peeled, julienned
4
spring onions
, finely sliced
3 tbsp chopped
fresh coriander
leaves
Tins, packets and jars
2 tsp
dried chilli
flakes
200g/7oz cooked
basmati rice
, cooled
Cooking ingredients
2 tbsp
vegetable oil
, plus extra for shallow frying
4 tbsp
cornflour
2 tbsp
Sichuan peppercorns
, crushed
75g/3oz
cashew
nuts
150ml/5fl oz
rice wine
vinegar
150g/5oz
caster sugar
4 tbsp
soy sauce
2 tbsp groundnut
oil
2 tsp
sesame oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
500g/1lb 2oz firm
tofu
, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes
2 large free-range
eggs
, lightly beaten
Back to recipe
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