Sichuan · Lunch, Dinner
Kung pao tofu
Crisp-fried tofu and peanuts tossed in a sweet, tangy, chilli-laced Sichuan sauce.
- Calories
- 800 kcal
- Protein
- 41 g
- Carbs
- 84 g
- Fat
- 33 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: peanut, gluten, soy.
Ingredients
- 190 g Firm tofu
- 18 g Peanuts
- ¾ pepper Bell peppers
- 65 g Jasmine rice
- 2 cloves Garlic
- 5 g Ginger
- 15 g Spring onions
- 1 tbsp Soy sauce (reduced salt)
- ¾ tbsp Rice vinegar
- 1½ tsp Sugar
- 1 tbsp Cornflour
- ½ tbsp Sunflower oil
- 1¼ tsp Chilli flakes
Method
- Cook the rice according to packet instructions.
- Toss the tofu in half the cornflour and fry in the oil for 6-7 minutes until golden on all sides; set aside.
- In the same pan, stir-fry the bell pepper, garlic and ginger for 2 minutes.
- Whisk the soy sauce, vinegar, sugar, chilli flakes and remaining cornflour with 60ml water; pour in and simmer until glossy.
- Return the tofu and peanuts to the pan, toss to coat, and serve over rice scattered with spring onion.
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