Kung-pao style tofu
- Janine Ratcliffe
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
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A simple, meat-free version of the takeaway classic – this dinner for two is ready in just 30 minutes
Vegan
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Try our kung-pao style tofu, then try crispy baked tofu, creamy tofu curry, yellow curry with swiss chard and tofu or kimchi-baked tofu.
Cook’s tip: Boost your plant points
"To boost the fibre and plant points of this recipe, I've used wholegrain rice rather than white, and added in some tinned red kidney beans to the cooked rice."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Kung-pao style tofu recipe
Ingredients
Nutrition
-
280g firm or extra-firm tofu
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1 tbsp cornflour
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1 tsp chinese five-spice
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2 tbsp light soy sauce
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1 tbsp balsamic vinegar
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1 tsp caster sugar
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2 tbsp groundnut oil
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4 spring onions
sliced
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1 tsp finely grated ginger
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1 garlic clove
crushed
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1 small green pepper
cut into chunks
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½ tsp dried chilli flakes
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1 tsp szechuan peppercorns
crushed
Nutrition: per serving
- kcal353
- fat21g
- saturates4g
- carbs18g
- sugars10g
- fibre5g
- protein20g
- salt2.1g
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Method
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step 1
Cut the tofu into chunks then toss with the cornflour and five-spice. Mix together the soy, balsamic and sugar in a small bowl.
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step 2
Heat the oil in a wok or pan and cook the tofu on all sides until crisp and light golden. Scoop the tofu out of the pan then drain all but 1 tbsp of the oil.
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step 3
Cook the spring onions, ginger and garlic for 2 mins. Add in the pepper and fry for 2-3 mins, then return the tofu along with the chilli flakes and peppercorns, and fry for 1 min.
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step 4
Tip in the sauce and stir everything together until the tofu is coated. Serve with rice and a drizzle of sesame oil and a sprinkle of sesame seeds to finish, if you like.
More ways with tofu.
Authors
Janine RatcliffeFood director
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