Serves 2 as is or 4 with rice
10 minutes preparation, 8 minutes cooking time
Ingredients
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175grms of Silken tofu cubed [silken tofu will break up when cooking so cut into big cubes]
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1 Can of Lentils [rinsed and drained] or 1 cup cooked lentils
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2 Long spring onions sliced [extra to garnish]
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1 Clove garlic crushed
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1 Small knob ginger grated
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½ Fresh chili sliced
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Optional: extra veg e.g. cauliflower cut into bit size pieces 250grms
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1 Tsp. Apple Cider Vinegar
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1 Tbsp. Chili bean paste or 2 Tsps. Miso mixed with 1 Tsp Chili paste
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½ Tbsp. Sichuan peppercorns a.k.a. Szechuan peppercorns
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200 mils Vegetable stock or water plus stock powder
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1 Tsp. Tamari sauce
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½ Tsp. Raw brown sugar
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1-2 Tsps.Tapioca or potato starch
Method
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Dry fry Sichuan peppercorns for 1-2 minutes over a low medium heat, crush lightly with back of knife or in a mortar and pestle. Set aside for garnish at end.
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Mix together apple cider vinegar, bean paste, vegetable stock, tamari, sugar and starch, set aside.
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Heat skillet over high heat and add onions, ginger, garlic, fresh chili and optional vegetables to pan. Cover and cook for 4 minutes or until onions are browned, uncover, stir and add in lentils, tofu and liquid mix, gently stir and cook over a medium low heat until sauce thickens, about 1-2 minutes.
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Serve over a bed of rice, topped with spring onions, sliced chili and the Sichuan peppercorns.