Mr. E’s Kung Pao Tofu

I recently rediscovered my love for cooking with company. It’s one of those extremely relaxing and enjoyably satisfying things that make life really great. One of my favourite cooking companions made this dish for me and it has become one of my all time favourite meals (I may or may not request it nearly every time we cook together…). The crispy 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. So less talking (or um… typing?), here’s the recipe:

Ingredients:

  • 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.

Method:

  1. Using a spice/coffee bean grinder, grind the Szechwan pepper corns into a fine powder, then combine with cornflour in a large bowl.
  2. 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.
  3. Fry tofu in a wok with vegetable oil until golden, crisp and crunchy!
  4. Remove tofu and set aside on paper towel.
  5. Add a little more oil to wok and stir fry garlic, ginger, spring onions and chilli flakes for a few minutes on medium heat.
  6. 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.
  7. Add vegetables and stir fry for a further 2-3 minutes.
  8. Return tofu to the wok and add peanuts, tossing well until warmed through.
  9. Serve over a bed of white rice and sprinkle with sesame seeds.

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I kid you not, you will become addicted to this dish. Don’t thank me, thank Mr. E.

morgswelch

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