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Chilli-fried tofu with egg-fried rice

Spice up your tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a speedy vegetarian meal that is packed full of flavour.

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For the tofu

  • 2 tbsp vegetable oil, plus extra for shallow frying
  • 500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes
  • 4 tbsp rice flour (potato flour or cornflour can also be used)
  • 2 tbsp Sichuan peppercorns, crushed
  • 75g/3oz cashew nuts

For the chilli sauce

For the egg-fried rice

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