Wok-charred chilli cauliflower with smoked tofu

Ingredients

For 1 serving

• Cauliflower250 g
• Smoked tofu100 g
• Chili pepper1
• Garlic2 cloves
• Soy sauce1 tablespoon
• Rice vinegar1 teaspoon
• White rice60 g
• Peanut oil1 tablespoon
• Spring onions1
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile cut the cauliflower into small florets of about 2–3 cm, wash and dry them well. Dice the smoked tofu, slice the garlic and chilli and slice the spring onion into rounds.
3. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the cauliflower for 7 minutes, stirring only now and then, until tender and charred in places.
4. Add the tofu, garlic and chilli and stir-fry for 3 minutes, until the tofu is golden and the garlic fragrant.
5. Add the soy sauce and rice vinegar and toss for 1 minute, until the liquid has evaporated; serve with the rice and spring onion.