Salt and Pepper Tofu

Serves two people

Ingredients

• 350g block of firm tofu

• 1 x sweet red pepper, thinly sliced

• 1 x yellow sweet pepper, thinly sliced

• 1 x handful of green beans, ends cut off

• 1 x red chilli, finely chopped

• Green tops of 3 x spring onions, finely chopped

• 2 x tbsps garlic infused olive oil

• 2 x tsps gluten-free soy sauce

• 1 x tsp sesame oil

What to do

1. Drain the tofu and wrap in kitchen paper. Put the tofu on a plate and place a chopping board on top for 20mins. This will drain the excess fluid

2. Cut the tofu into large squares and cover well with salt and pepper

3. In a non-stick pan add 2 tablespoons of garlic-infused olive oil. Add the chilli and 2/3 of the spring on tops and stir for 2 minutes. Add the vegetables and soy sauce to the pan and stir for a further 3-4 minutes until a little soft. Transfer onto a plate and drizzle with sesame oil.

4. Heat a drizzle of garlic-infused oil to the pan and fry the tofu for 5 minutes on each side until crisp. Serve on top of the vegetables, scattered with the remaining spring onion tops.