Kung Pao tofu with Asian Stir Fry
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
Steamed basmati rice
- 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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