Kung Pao Tofu — a plant-based Other recipe by BOSH!
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Kung Pao Tofu

Cook: 30 min
Serves 2

Before You Start

  • Large frying pan
  • Small bowl
  • Paper towels

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
  • 1 block of firm tofu
  • 2 tbsp cornflour
  • 2 tbsp vegetable oil
  • 2cm piece of fresh ginger
  • 3 spring onions
  • 1 green pepper
  • 1 red pepper
  • 60g roasted cashews
  • 2 tbsp vegetable oil
  • 2 portions of rice

Method

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
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
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
4

Serve

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