lemon dill & chili tofu stir-fry

for 1 serving:

1 block (200g) tofu

1 tbsp cornstarch

sauce:

zest and juice from 1/2 lemon

1 tbsp olive oil

1 tbsp capers

1/2 tsp wholegrain mustard

1/3 tsp dried thyme

chili flakes, to taste

pinch of salt

black pepper to taste

splash of water

1 small bell pepper

4 radishes

1 scallion, greens and whites separated

1 large clove of garlic

small handful fresh dill

white rice, for serving

method:

cube the tofu and vegetables into similar-size pieces, thinly slice the scallion (keeping white and green separate) and mince the garlic.

coat the tofu in cornstarch. fry in a pan until crispy on all sides.

in the meantime, mix the sauce ingredients in a bowl or container. set to the side.

once the tofu is crispy, remove from the pan and add the vegetables (scallion whites only), sautéing for another 2-3 minutes.

add the tofu back into the pan along with the sauce, and turn the heat to low. simmer 1-2 minutes, until slightly thickened and glossy. add another splash of water as needed.

just before serving, stir the dill into the stir-fry.

serve with rice and scallion greens.