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