LoChan1984
Gold Member
Salt & Pepper Tofu
This is for one serving, oh so much garlic lol:
(roughly) 150g extra firm tofu
1 tsp olive oil (2 syns)
4 cloves garlic
1 medium onion
green or red pepper (up to you the amount)
2 cloves garlic crushed
2 red/green chillies - chopped (up to you about the seeds, adds heat)
1 tsp splenda (you can use sugar if you prefer)
salt & pepper
1. Drain tofu. Wrap securely, like a parcel, in several layers of kitchen paper and place on a board. Press gently to extract as much liquid as possible without crumbling the tofu. Repeat this process until there is only a little moisture coming through the paper. Carefully cut tofu into small cubes. Place in a bowl.
2. Drizzle the tsp of oil over the cubes, and crush 4 cloves of garlic over them - mix carefully to coat all over. Cover tightly and marinate in fridge for between 1 and 12 hours (did mine for about 3-4hours)
3. Preheat oven to 180C/350/F/Gas 4. Line baking tray with baking parchment/non-stick baking paper.
4. Place tofu on lined baking tray and cook for 20 minutes, stirring after 10 minutes. Take out of oven and set aside (in a bowl for convenience).
5. Chop up the onion and red/green pepper and stir fry in frylight until beginning to soften. Add the two crushed garlic cloves and the chopped chillies, stirfry for a further 1-2mins.
6. Add in the tofu, the tsp of splenda and salt and pepper to taste - stir everything around until well mixed.
7. And serve!
**hmn I'm a little unsure if I did use 2 or 4 garlic cloves in with the onions/pepper bit. *shrugs* see what works, if you like a lot use more!
This is for one serving, oh so much garlic lol:
(roughly) 150g extra firm tofu
1 tsp olive oil (2 syns)
4 cloves garlic
1 medium onion
green or red pepper (up to you the amount)
2 cloves garlic crushed
2 red/green chillies - chopped (up to you about the seeds, adds heat)
1 tsp splenda (you can use sugar if you prefer)
salt & pepper
1. Drain tofu. Wrap securely, like a parcel, in several layers of kitchen paper and place on a board. Press gently to extract as much liquid as possible without crumbling the tofu. Repeat this process until there is only a little moisture coming through the paper. Carefully cut tofu into small cubes. Place in a bowl.
2. Drizzle the tsp of oil over the cubes, and crush 4 cloves of garlic over them - mix carefully to coat all over. Cover tightly and marinate in fridge for between 1 and 12 hours (did mine for about 3-4hours)
3. Preheat oven to 180C/350/F/Gas 4. Line baking tray with baking parchment/non-stick baking paper.
4. Place tofu on lined baking tray and cook for 20 minutes, stirring after 10 minutes. Take out of oven and set aside (in a bowl for convenience).
5. Chop up the onion and red/green pepper and stir fry in frylight until beginning to soften. Add the two crushed garlic cloves and the chopped chillies, stirfry for a further 1-2mins.
6. Add in the tofu, the tsp of splenda and salt and pepper to taste - stir everything around until well mixed.
7. And serve!
**hmn I'm a little unsure if I did use 2 or 4 garlic cloves in with the onions/pepper bit. *shrugs* see what works, if you like a lot use more!
