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–+ servings

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.

Takes 15 minutes

Serves 2

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
  • 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 for garnish. Cut the dried chillies in half and remove the seeds and finely chop it. 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 heat your rice as per the instructions on the back of the pack so that it is ready to serve.
  • To cook; heat a hot non stick wide bottom pan or wok over a high heat , when it is nice and hot, reduce the heat to medium 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/tenderstem broccoli and cook for another few minutes, add the peanuts/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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