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Quick Kung Pao tofu with rice and greens

This is our take on the classic Chinese dish, Kung Pao chicken. In our easy delicious vegan version we use tofu but keep all the spicy, salty, sweet delicious umami flavours of the original dish. The combination of the sauce and tofu and peanuts makes it a winner every time.

Prep time : 5 mins | Cook time 5 mins | Total time 10 mins |

Makes: 2 Servings | Difficulty: Medium

The original “Kung Pao” recipe is from the Sichuan region of China, famous for delicious spicy dishes and Sichuan pepper corns. The dish is now it is found all over China and was made popular also in America. Our vegan Kung Pao tofu version is a quick delicious recipe and will definitely satisfy that temptation to order take out! Ready in 5-10 minutes, it’s salty, sweet and spicy sauce is so addictive, everyone will love it. Traditionally this dish uses peanuts but you can use cashews or even toasted sunflower seeds if you prefer, and can swap out the tofu for tempeh or aubergine or your favourite veg! Enjoy.

FAQ – frequently asked questions

Can I substitute the peanuts?

Yes of course, you can use toasted cashews or even sunflower seeds.

Can I leave out the chilli if I don’t like heat ?

No problem, simply leave out the chillies.

Can I freeze this dish?

Yes indeed it freezes well and heats up great.

How am I best storing this?

Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If I don’t have Bok choy can I use different veg?

Yes, simply use broccoli or even savoy cabbage.

How long does this dish last in the fridge?

It will last for 2 days in the fridge

Can I substitute the rice?

Yes, simply use wholemeal cous cous or your favourite grain.

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Quick Kung Pao Tofu with rice and greens


This quick delicious recipe for Kung pao tofu will definitely satisfy that temptation to order take out ! Ready in 5-10 minutes, it’s salty, sweet and spicy sauce is so addictive, everyone will love it. Traditionally this dish uses peanuts but you can use cashews or even toasted sunflower seeds if you prefer, and can swap out the tofu for tempeh or aubergine or your favourite veg! Enjoy.

Serves 2

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Ingredients
 

  • Ingredients;
  • 200 g block of firm Tofu
  • Marinade/Sauce;
  • 5 tbsp Tamari
  • 2 tbsp Vinegar
  • 2 tbsp Brown sugar
  • 2 tbsp Mirin – optional
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 8 small chillis or 4 large dried red chillies use less if you prefer less spicy
  • 4 scallions 1 for garnish
  • 2 cm piece of fresh ginger – approx 8 -10g
  • 2 cloves Garlic
  • 1-2 Tbsp oil
  • Large pinch of freshly ground black pepper
  • 40 g unsalted peanuts or roasted cashews
  • 1 large head of Bok choy or 90g tenderstem broccoli
  • 1 x 250g pouch of cooked wholemeal rice

Instructions
 

  • Press the tofu to remove as much moisture as possible and cut into bite size cubes.
  • Whisk together in a medium size bowl the sauce ingredients. Add the tofu to the sauce and coat well and leave aside while you prepare the rest of your ingredients.
  • Peel and finely chop the garlic and ginger. Cut 3 scallions into roughly 1cm pieces. Finely slice the remaining scallion on the bias for garnish. Cut the dried chillies in half and remove the seeds. Cut the nub/base off the bok choy and cut into thin slices (the green leaves can be more roughly chopped as they will wilt down more easily and quickly when cooked.)
  • This is a fast cooking dish so you can have your rice heated and ready to plate.
  • To cook; heat 1 tbsp of oil in a hot non stick wide flat pan or wok over medium to high heat , when it is nice and hot add the chillies and black pepper, and move quickly around the pan for around a minute reduce the heat to medium and add the ginger and garlic, stirring constantly, remove the tofu from the sauce and add to the pan and cook for 1-2 minute until it starts to brown nicely .
  • Add the scallions and bok choy or tenderstem broccoli and cook for another few minutes, add the peanuts or cashews and the remaining sauce, stirring constantly for another minute until heated through and the bok choy/broccoli is cooked . Serve with your rice and a sprinkle of scallions for garnish. Enjoy!

Nutrition

Calories: 574kcalCarbohydrates: 79gProtein: 25gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 444mgPotassium: 2097mgFiber: 12gSugar: 46gVitamin A: 20730IUVitamin C: 454mgCalcium: 665mgIron: 8mg

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One response to “Quick Kung Pao tofu with rice and greens”

  1. Naomi says:

    5 stars
    Thank you for this delicious recipe, the sauce is soooo good! Tastes like a real take away!

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