Kung Pao Tofu
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
Ingredients
For the Sauce
<item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>4 tbsp soy sauce<item-todo-done><item-todo-done>1 ½ tbsp rice vinegar<item-todo-done><item-todo-done>2 tsp cornflour<item-todo-done><item-todo-done>½ tbsp caster sugar<item-todo-done><item-todo-done>1 tsp ground sichuan pepper<item-todo-done><item-todo-done>¼ tsp white pepper<item-todo-done>
For the Tofu
<item-todo-done>1 block of firm tofu<item-todo-done><item-todo-done>2 tbsp cornflour<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done>
For the Stir Fry
<item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 green pepper<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>60g roasted cashews<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done>
To Serve
<item-todo-done>2 portions of rice<item-todo-done>
Before you start
Microplane or garlic crusher | Large non-stick frying pan
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
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
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
Serve
- Divide the tofu between two bowls and serve with steaming white or brown rice