Ingredients
For the stir-fry:
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Vegetable oil 100 ml
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5g Sichuan Peppercorns
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Tofu 500 g
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Water 100 ml
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Red Chillies 20 g
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Spring onions 100 g
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10 ml chilli oil
Preparation
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For the stir-fry:
- Heat the oil then lightly crush the Sichuan peppercorns and add into the pan.
- Cook for 1 minute then add in the vegan mince and cook for a further 3 minutes.
- Add the KNORR Professional Garlic puree, water and KNORR Blue Dragon Szechuan concentrate.
- Bring to the boil then break in the tofu.
- Slice the red chilli and spring onions.
- Remove the pan from the heat and stir in the chilli oil, spring onions and red chilli.
- Serve with rice and steamed pak choi
