Tofu & Vegetable Stir-fry (new)



2 tbsp peanut oil
1-2 tbsp Spice Fusion Chinese Five Spice
1 onion, chopped into thin wedges
5 cm ginger, julienned
2 cloves garlic, minced
1 x 250 g packet firm tofu, cut into cubes or matchsticks
1 medium carrot, cut into matchsticks
1 red capsicum, cut into matchsticks
1 zucchini, sliced into matchsticks
4 or more tbsp kecap manis
Salt and freshly ground black pepper
Coriander leaves to garnish

1. Wrap the tofu in paper towel and press to remove any moisture.
2. Place tofu in a bowl and sprinkle Chinese Five Spice over. Mix well so that all of the tofu is coated with the spice.
3. Heat oil in wok, add garlic, ginger and onion and stir-fry for 1-2 minutes.
4. Add tofu and vegetables and continue stir-frying for a few minutes longer, making sure the vegetables are crisp.
5. Add kecap manis, salt and pepper.
6. Taste and adjust seasonings if necessary.
7. Cook until heated through.
8. Serve with chopped coriander and rice or noodles.

Honey & Five Spice Chicken

½ cup honey, warmed in microwave
1 tsp Spice Fusion Chinese Five Spice Blend
2 large garlic cloves, crushed
1 tbsp soy sauce
1 kg chicken pieces

1. Combine honey, five spice blend, garlic and soy sauce in a jug.
2. Place chicken in a large, shallow glass or ceramic dish, add honey mixture and mix well to coat chicken.
3. Cover with cling wrap and refrigerate for at least an hour.
4. Preheat oven to 200C/180C fan-forced.
5. Line baking trays with baking paper and place chicken pieces on paper, reserving marinade.
6. Cook chicken for about 45 minutes, turning over and basting with marinade after 20 minutes.
7. Delicious eaten hot or cold.