Crispy Tofu & Garlic Soy Spinach with Egg Fried Couscous & Chilli Crisp
This makes a delicious veggie lunch or light dinner (leave out the egg for a vegan friendly meal) – it’s full of texture and punchy flavours. Using our flavoured couscous adds plenty of taste and makes a lovely change from the usual rice. Chilli crisp is a popular Chinese infused chilli oil with lovely crunchy dried chillies and fried onions and is available online or from major supermarkets and world food stores. Alternatively use your favourite chilli oil or hot sauce.
Method
Prepare the couscous according to the packet instructions and set aside.
Sprinkle the tofu cubes with soy sauce and toss to coat. Put the cornflour, Chinese 5 spice and a pinch of salt into a bowl and add the tofu cubes in batches. Toss to coat on all sides.
Heat a wok or deep-sided frying pan over a high heat until smoking hot. Add enough groundnut oil to shallow fry and add the tofu, reduce the heat to medium and cook for 6–8 minutes, turning occasionally, until golden and lightly crispy on all sides. Remove and drain on kitchen paper (keep warm in a low oven, if needed).
Wipe out the wok and place over a medium-high heat. Add 1 tbsp oil and when hot tip in the beaten egg and cook for a couple of seconds before stirring with a wooden spoon to break up. When just scrambled add the couscous and toss through. Add the soy sauce and sesame oil and stir. Season to taste. Add the spring onions and toss to warm through.
Meanwhile heat a small drizzle of oil in a large frying pan and cook the whole garlic for 30 seconds. Tip in the spinach and cook for 2 mins, stirring until it just begins to wilt. Toss through the soy sauce and scatter with sesame seeds.
To serve spoon the egg fried couscous into 2 serving bowls, top with the crispy tofu and garlic spinach and drizzle over the chilli crisp.
Ingredients
- small block of firm tofu, cut into 2cm cubes
- 1 tbsp soy sauce
- 3 tbsp cornflour
- ½ tsp Chinese 5 spice
- ground nut or vegetable oil, for frying
- 1 x packet of Ainsley Harriott Couscous (Spice Sensation or Tomato & Chilli work well)
- 2 eggs, beaten
- 1 tbsp vegetable or sunflower oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- salt & white pepper
- 2 spring onions, sliced on the angle
- 100g baby spinach leaves
- 1 clove of garlic
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
- 1 tbsp chilli crisp or chilli oil