Products Used
Kung Pao tofu with Asian Stir Fry
Kung Pao, a spicy, stir-fried Chinese dish made traditionally with chicken but here we have used tofu, peanuts and our Asian Stir Fry Mix. Save time on prepping, chopping and washing when you use our Asian Stir Fry Mix which consists of a delicious medley of carrot strips, water chestnut slices, cut baby corn, green beans, red pepper strips, red onion slices and Chinese mushrooms. By using frozen you also avoid food waste, using only what you need, when you need it.
- 40 minutes
- 4 people
Ingredients
1 block firm tofu
2 tablespoons cornflour
¼ teaspoon ground white pepper
¼ teaspoon salt
Oil, for frying
1 bag Green Isle Frozen Asian Stir Fry Mix
For the sauce:
1 teaspoon Sichuan peppercorns
2 tablespoons Shaoxing rice wine
5 tablespoons light soy sauce
3 tablespoons runny honey
3 tablespoons rice wine vinegar
3 garlic cloves, thinly sliced
3cm piece of fresh ginger, peeled and grated
Bunch of spring onions, thinly sliced
Handful of toasted peanuts
To serve
Steamed basmati rice
Method:
- Begin by pressing the tofu between two plates, adding a heavy object to the top plate for at least 20 minutes. This drains excess moisture from the tofu which makes it easier to cook later on.
- Whilst the tofu is pressing, toast the Sichuan peppercorns in a dry pan then grind roughly in a pestle and mortar.
- Whisk the Shaoxing, soy sauce, honey and vinegar together in a small bowl, add the sichuan peppercorns and set aside.
- When pressed, cut the tofu into cubes and transfer to a large bowl. Add the cornflour, white pepper and salt and toss until the tofu is coated with flour.
- Heat the oil in a large wok set over a medium heat. Add the tofu to the pan and cook for 6 to 7 minutes, moving it around occasionally until golden brown all over. Remove with a slotted spoon and drain on kitchen paper.
- Drain most of the oil from the pan, leaving about 1 tablespoon add the garlic, ginger and half the spring onions. Fry for a few minutes then add the Green Isle Asian Stir Fry Mix. Cook for 5 minutes or until thoroughly defrosted and cooked through with no water remaining in the wok.
- Return the tofu to the pan, add the sauce and cook all together for 3 minutes until sticky and fragrant.
- Scatter with peanuts, the remaining spring onions and serve with steamed rice.
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