Chilli five spice tofu and green bean stir-fry
300 g, drained
Chinese five spice
400 g, halved
150 g, halved diagonally
2 individual, thinly sliced
3 clove(s), crushed
1 tbs, finely grated
Fresh green chilli
1 whole, deseeded, finely chopped
- Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry beans for 3 minutes. Add snow peas and stir-fry for 3–5 minutes or until just tender. Transfer to a plate and cover to keep warm.
- Cut tofu in half horizontally. Cut each rectangle into 8 cubes. Drain on paper towel. Combine cornflour and five-spice powder on a plate. Toss tofu in cornflour mixture until well coated. Shake off excess.
- Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Cook tofu, turning, for 5 minutes or until golden and crisp. Set aside. Discard oil
- Reheat wok over medium heat. Stir-fry shallots, garlic, ginger and chilli for 1 minute or until fragrant. Return beans and peas to wok with soy sauce and tofu and stir-fry for 1–2 minutes or until heated through. Serve.