Black Pepper Beancurd

Ingredients 

• 250 grams beancurd / Tofu
• 1 teaspoon crushed black peppercorns 
• 2 tablespoons oil
• Salt to taste
• 4 spring onions
• 1 teaspoon grated inger 
• 1 teaspoon grated garlic 
• 2 small red capsicums
• 2 small yellow capsicums
• 2 Ggeen capsicums
• 2-3 teaspoons soy sauce
• 4 teaspoons cornflour slurry

Method

1. Cut beancurd into big cubes.
2. Heat oil in a non-stick wok, add the beancurd pieces and shallow-fry. Cut spring onion bulbs and a little of the stem into big pieces.
3. Keep turning the beancurd pieces till they are evenly golden on all sides. Drain and place them on a plate.
4. Add spring onions to the oil remaining in the wok. Add ginger and garlic and toss.
5. Halve all the coloured capsicums and add to the wok and toss. Add salt and soy sauce and toss. Add ½ cup water, mix and cook for 2 minutes.
6. Add cornflour slurry and mix. Add beancurd and mix and cook for 2 minutes.
7. Add 1 tbsp freshly crushed black peppercorns, mix well and cook for 2 minutes.
8. Transfer the mixture into a serving bowl, sprinkle 1 tsp freshly black peppercorns on top and serve hot.