Mix the cornflour, ground Sichuan pepper and ½ tsp salt in a shallow bowl. 2. Pat the tofu dry with kitchen paper, then cut the block into 18 triangles. Add them to the Sichuan pepper mix and toss to coat well. 3. Spray a large non-stick frying pan or wok with low-calorie cooking spray and put it over a high heat.. From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
Pin by Eileen Amerigo on SW recipes World recipes, Slimming world recipes syn free, Actifry
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Preheat your oven to 220°C/fan 200°C/gas 7. Line two baking trays with baking paper. Whizz the bread in a food processor until crumbed, then transfer to a plate. 2. Boil the chips in lightly salted boiling water for 4-5 minutes, then drain well, return to the pan and cover. Lightly shake to roughen up the chips’ edges, then arrange on one.. meanwhile, slice the chilli peppers and dice the onions. spray a large frying pan with a little oil and place over a medium0high heat. add the chilli peppers and onions to the pan and fry until the onion is a golden colour. add the salt, five-spice, chilli flakes and sugar to the pan and give a good stir. add the cooked chips to the frying pan.
