MONDAY
Salt & pepper tofu $AVER
20 mins
Serves 4 Prep 10 mins cook 5 mins
✔dairy free ✔vegetarian
2 x 300g packets firm, light silken tofu, cut into thick triangles
1½ tablespoons tapioca flour
1 teaspoon reduced-salt vegetable stock powder
1 teaspoon white pepper
1 red or green chilli (optional), finely chopped
3 teaspoons olive oil
315g Asian salad kit
2 x 250g pouches microwavable black rice, cooked
60g baby rocket
1 Gently pat dry tofu triangles with paper towels. Place flour, stock powder, pepper and chilli, if using, in a large zip-lock plastic bag. Add the tofu, seal bag and gently shake to coat tofu evenly.
Heat oil in a large, non-stick frying pan over medium-high heat. Add coated tofu and cook
