Kung Pao Tofu

This is one of my favorite weeknight meals. The crispy tofu coated in a sticky sweet and spicy sauce is per-fec-tion!

Ingredients:

• 1 block firm tofu

• Sesame oil for cooking

• Corn starch for coating tofu

• 2-3 tbs cashews/peanuts

• 2-3 cloves garlic, minced

• 1/2 cup bell peppers, chopped

• 1/2 onion, chopped

• Knob of ginger, grated

• 2-3 tsp sesame seeds

• 2-3 tsp gochugaru (crushed red pepper flakes)

• Scallions for garnish

Sauce

• 3 tbs soy sauce

• 1 1/2 tbs rice vinegar

• 1-2 tbs hot sauce of choice (I use Sriracha)

• 1 tsp brown sugar

• 1/2 tbs corn starch, mixed with 3 tbs water

Method:

1. Whisk together all the ingredients for the sauce except the corn starch/water. Set aside.

2. Pat the tofu dry with clean kitchen towels and cut it into cube-shaped pieces. Coat the tofu pieces lightly in the corn starch.

3. Gently heat 2 tbs of oil in a small pan. Pan-fry tofu until golden brown on both sides (flipping half way). 

4. Remove the tofu & set aside.

5. Use the residual heat of the same pan to toast a handful of cashews/ peanuts. Set aside.

6. Add a tbs more of sesame oil to the same pan.

7. Add the chopped onion, minced garlic, grated ginger and chopped veggies.

8. Season with sesame seeds and chilli flakes.

9. Stirring regularly, sauté for a few minutes until fragrant. Do not overcook the veggies as we would like them to retain their bite.

10. Mix the corn starch slurry with the sauce. Add to pan. Let it simmer and thicken, and then add back the tofu. Gently stir to combine the tofu into the sauce, taking care to ensure you don’t break the tofu pieces.

11. Serve over rice/grain of choice, garnished with the toasted nuts , sesame seeds and scallions.