Crispy Black Pepper Tofu With Stir Fried Vegetables, Sticky Coconut Rice, Pak Choi & Sesame Seeds

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Take out a saucepan and a wok or large frying pan.

STEP 2

Add the jasmine rice and desiccated coconut to the saucepan with 1.5x the volume of water and a pinch of salt. Bring to the boil, then reduce to a low heat and cover with a lid. Cook for 10 minutes, or until the rice is tender and the water has been absorbed.

Remove from the heat and leave covered until ready to serve.

STEP 3

Meanwhile, prepare the vegetables. Trim the base from the pak choi and separate the leaves. Deseed the red pepper and cut into bite-sized pieces. Peel the onion, trim the top and base, then cut into bite-sized pieces. Finely slice the spring onions.

STEP 4

Heat a drizzle of oil in the wok or frying pan over a medium-high heat. Add the pak choi with a splash of water and cook for 3–4 minutes, turning occasionally, until tender and lightly charred. Season to taste with soy sauce or salt, then transfer to a plate and set aside.

STEP 5

Tear the tofu into bite-sized pieces and place in a bowl. Add the cornflour and toss until evenly coated.

Return the wok or frying pan to a medium-high heat with a generous drizzle of neutral oil. Once hot, add the tofu and fry for 8–10 minutes, turning regularly, until golden and crisp on all sides. Transfer to a plate and set aside.

STEP 6

Return the wok or frying pan to a medium-high heat with another drizzle of oil. Add the red pepper and onion and stir-fry for 4–5 minutes, until softened and lightly charred.
Add the black pepper sauce and cook for 2–3 minutes, until hot and bubbling. Return the tofu to the pan and toss everything together for 1–2 minutes, until well coated.

STEP 7

Fluff the coconut rice with a fork and divide between your bowls. Top with the black pepper tofu and pak choi, then scatter over the spring onions and sesame seeds. Enjoy!