One of my favourite cooking companions made this dish for me and it has become one of my all time favourite meals. The crispy szechwan pepper-coated tofu, crunchy green vegetables and glorious red peanuts make this Kung Pao Tofu a seriously delicious and nutritious meal which I am absolutely addicted to.
- 1 – 2 tbsp Szechwan pepper corns
- 2 tbsp cornflour
- 1 packet extra firm tofu
- Vegetable oil
- 4 cloves garlic, crushed
- Thumb-sized piece ginger, grated
- 2 spring onions, sliced
- 1 teaspoon chilli flakes (or more if you like it haahhhttt)
- 2 tbsp soy sauce
- 1/2 tbsp rice wine vinegar
- 1 large tbsp rice malt syrup
- Fistful of raw red peanuts
- Assorted crunchy vegetables, chopped (choy sum, snow peas, carrots, bok choy etc.)
- Sesame seeds
- Rice to serve.
- Using a spice/coffee bean grinder, grind the Szechwan pepper corns into a fine powder, then combine with cornflour in a large bowl.
- Prepare the tofu by draining and drying it with a paper towel, removing all moisture. Slice thinly and toss in the corn flour/pepper mix.
- Fry tofu in a wok with vegetable oil until golden, crisp and crunchy!
- Remove tofu and set aside on paper towel.
- Add a little more oil to wok and stir fry garlic, ginger, spring onions and chilli flakes for a few minutes on medium heat.
- Combine soy sauce, vinegar, rice malt syrup and add to wok. Bring to boil then simmer for a few minutes until the sauce has thickened.
- Add vegetables and stir fry for a further 2-3 minutes.
- Return tofu to the wok and add peanuts, tossing well until warmed through.
- Serve over a bed of white rice and sprinkle with sesame seeds.