Ingredients - Serves 2
Splash of Groundnut oil
1 Bunch of spring onions, cut down the centre, stalk and all
1 Red chilli, deseeded and finely chopped
1 Piece of ginger, finely grted
3 Garlic cloves, finely grated
1 Green pepper, cut into strips
1 Courgette, cut into half moons
150g Mangetout, cut into strips
3 tbsp Soy sauce
½-1 Tsp Five spice powder
160 Tofu (I used the cauldron marinated tofu for super quickness)
250g Cooked brown rice
Good grind of black pepper
Heat the oil in a wok or similar pan and throw in the spring onions, chilli, garlic and ginger and saute for 1 minute. Add a splash of water if things start sticking and be careful not to burn the garlic or ginger.
Add the green pepper strips and stir fry for another 3 minutes. Add the courgette and stir fry for another two minutes. Keep adding a splash of water if things start to stick. Add the Mangetout with the soy sauce and stir fry for another minute.
Add the five spice powder and stir to coat all the vegetables. Add the marinated tofu (or if you prefer marinate your own). Stir to coat in the five spice and soy sauce then add the cooked rice and stir through. Serve straight away with a good grind of black pepper for extra heat.
You could serve this with some of my homemade garlic bread too.