Kung-Pao-Tofu-2-min.jpg

Kung Pao Tofu

  • Super simple
  • 0:30 m
  • 17 ingredients

Spice up your Friday night with our Sweet and Spicy Kung Pao Tofu! Perfect for a weekend treat or a speedy weeknight supper, our version of this Chinese classic is packed full of pan-fried crispy tofu, peppers, and roasted cashews for that extra crunch.

Serves: 2

Ingredients

For the Sauce

  • 2 cloves of garlic
  • 4 tbsp soy sauce
  • 1 ½ tbsp rice vinegar
  • 2 tsp cornflour
  • ½ tbsp caster sugar
  • 1 tsp ground sichuan pepper
  • ¼ tsp white pepper

For the Tofu

  • 1 block of firm tofu
  • 2 tbsp cornflour
  • 2 tbsp vegetable oil

For the Stir Fry

  • 2cm piece of fresh ginger
  • 3 spring onions
  • 1 green pepper
  • 1 red pepper
  • 60g roasted cashews
  • 2 tbsp vegetable oil

To Serve

  • 2 portions of rice

Before you start

Microplane or garlic crusher | Large non-stick frying pan

Step 1

Prepare the sauce

  • Crush the garlic and add to a small bowl with the soy sauce, rice vinegar, cornflour, sugar, sichuan pepper, white pepper. Mix well and set to one side

Ingredients

  • 2 cloves of garlic
  • 4 tbsp soy sauce
  • 1 ½ tbsp rice vinegar
  • 2 tsp cornflour
  • ½ tbsp caster sugar
  • 1 tsp ground sichuan pepper
  • ¼ tsp white pepper

Step 2

For the tofu

  • Cut the tofu into even sized pieces and toss with the cornflour until coated
  • Heat 2 tbsp oil in a large pan over medium to high heat. Add the tofu to the pan and cook on each side until golden brown, you may need to do this in batches
  • Transfer the tofu to a plate lined with paper towel and allow to drain

Ingredients

  • 1 block of firm tofu
  • 2 tbsp cornflour
  • 2 tbsp vegetable oil

Step 3

For the stir fry

  • Peel the ginger and slice into matchsticks
  • Trim and slice the spring onions
  • Deseed and cut the peppers into 2cm chunks
  • Wipe the frying pan cleaner and return to a medium heat with the oil. Once hot, add the peppers and cook for 3-4 minutes until beginning to soften. Add the ginger and spring onions. Cook for a further 2 minutes, constantly stirring, until fragrant. Pour the sauce over the vegetables and let it bubble for 2 minutes. Next, stir through the tofu and cashew nuts and leave to cook for another 2 minutes. The sauce will thicken slightly and coat the tofu and veggies

Ingredients

  • 2cm piece of fresh ginger
  • 3 spring onions
  • 1 green pepper
  • 1 red pepper
  • 60g roasted cashews
  • 2 tbsp vegetable oil

Step 4

Serve

  • Divide the tofu between two bowls and serve with steaming white or brown rice

Ingredients

  • 2 portions of rice