Looking for a quick, plant-based dish with bold flavour? This recipe brings together crispy tofu, savoury olives, and the fiery kick of Sichuan spices. Perfect for a speedy lunch or satisfying dinner.

INGREDIENTS:

250g firm tofu, cubed
2 tbsp cornstarch (for coating)
2 tbsp Sichuan chili olive oil
2 garlic cloves, minced
1 tsp ginger, minced
½ onion, sliced
1 cup mixed vegetables (e.g. bell pepper, broccoli, carrot)
¼ cup sliced olives (green or black)
2 tbsp soy sauce
1 tsp rice vinegar
Salt and pepper, to taste

GARNISH:

Chopped spring onions
Toasted sesame seeds (optional)

METHOD:

1. Pat tofu dry and toss in cornstarch. Pan-fry in 1 tbsp oil until golden and crisp. Set aside.

2. In the same pan, heat 1 tbsp chili olive oil. Sauté garlic, ginger, and onion until fragrant.

3. Add vegetables and cook until just tender. Stir in olives, soy sauce, vinegar, and season to taste.

4. Return tofu to the pan and toss to coat in the sauce.

5. Serve hot, garnished with spring onions and sesame seeds. Ideal with rice or noodles