Kung Pao Tofu

Super simple
Super simple
Super simple
Super simple
0:30 m

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.

Start cooking ➞




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


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

Cost per portion


CO2e per portion

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