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.
8small chillis or 4 large dried red chilliesuse less if you prefer less spicy
4scallions1 for garnish
2cmpiece of fresh ginger – approx 8 -10g
Large pinch of freshly ground black pepper
40gunsalted peanuts or roasted cashews
1large head of Bok choy or 90g tenderstem broccoli
1x 250g pouch of cooked wholemeal rice
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!