Black pepper tofu

Name: Black pepper tofu
Cook time: 20 min
Yield: 2

with vermicelli salad and toasted cashews

Ready in around 20 mins

RECIPE FACT:

Did you know pepper is normally grown in tropical regions and is native to south India. It is currently the most used spice in the world.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain into a colander, rinse with cold water and cut the noodle bunch a couple of times through the middle with kitchen scissors. Place into a serving bowl.
2. TO PREPARE THE PICKLED CARROT & CUCUMBER SALAD:

Peel the carrot and trim the ends off. Make ribbons by pulling a peeler the full length along the carrot rotating after each peel and place into the serving bowl with the noodles. Using half the cucumber, cut in half lengthways then cut on a diagonal into ½ cm slices. Place into the serving bowl. Pick the mint leaves from the stalk and set aside. Before serving pour over the vermicelli dressing, season with salt & pepper and toss to coat.
3. TO COOK THE TOFU:

Remove the tofu from its packaging, pat dry with a paper towel, and slice into 1 cm cubes. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the tofu, season with salt, and cook for 5-6 mins shaking the pan to brown the pieces evenly. Pour in the black pepper sauce and cook for 30-60 secs, until the sauce has reduced slightly.
TO SERVE:

Divide the vermicelli noodle salad between bowls. Top with the black pepper tofu and baby cos leaves. Sprinkle over the mint leaves and toasted cashews. Mix together to eat.