“Hen nights and weddings and M&M Stores,
Sickness and London and camping outdoors,
Working and housework and emptying bins,
These are a few of my favourite things…….”
Sorry, as you can see, been a bit busy. But I’m dropping by with a little something for the vegetarian lunchbox, crunchy chilli tofu wraps. Wasn’t overly impressed with the tofu when I made it, sampled straight from the pan, but in corn tortilla wraps with low fat mayo, a hint of grated cheddar and some chopped cherry tomatoes it was actually rather tasty. Feel free to also try with traditional Mexican wrap fillings such as guacamole and salsa.
Original from here:
Crunchy Chilli TofuPack firm tofu, drained. Red or green pepper, deseeded and chopped moderately finely Olive or vegetable oil Half red onion, chopped finely Two cloves garlic, chopped finely Chilli and coriander powder Lemon or lime juice Salt and black pepper
Place the tofu in a bowl, and place a plate or other flat item over it. Squeeze downwards. Drain off the liquid. Repeat several times, turning over the block, until most of the liquid is drained off. Crumble with your hands.
Heat the oil in a wok, and add the onion and garlic plus generous amounts of salt and black pepper. Cook for a few minutes.
Add the tofu, cook for 15 minutes at medium high, stirring regularly.
Add the chilli and coriander, mix in well.
Cook for another 15 minutes, or until the tofu is starting to brown and crisp.
Add the pepper and fry for another five minutes.
Take off the heat, squeeze over a generous amount of lemon or lime juice, stir well.