Vegetarian Kung Pao Tofu
Crispy tofu stir-fried with colourful vegetables and a sweet-savoury, chilli-spiked Kung Pao sauce.
- 600 g firm tofu
- 3 tbsp cornflour
- 1 tsp salt
- ½ tsp white pepper
- 250 g broccoli stems
- 150 g celery
- 100 g carrot
- 1 pc red pepper
- 1 pc green pepper
- 4 pc shallots
- 4 cloves garlic
- 15 g fresh ginger
- 4 pc dried chilli
- 60 g roasted cashews
- 3 tbsp vegetable oil
- 90 ml water
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 2 tbsp vegetarian oyster sauce
- 1 tsp fermented black bean paste
- 1 tbsp chilli sauce
- 1 tbsp cornflour
- 2 tbsp water
- 1 tsp sesame oil
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press the tofu for 10 minutes, then cut it into 2 cm cubes. Toss with 2 tbsp cornflour, 1/2 tsp salt and the white pepper until evenly coated.
- Step 2
Trim the broccoli stems and cut them into small cubes. Slice the celery, carrot, peppers and shallots into bite-size pieces. Finely chop the garlic and ginger, and keep the dried chillies whole.
- Step 3
Mix the sauce in a bowl with the soy sauce, dark soy sauce, rice vinegar, sugar, vegetarian oyster sauce, black bean paste, chilli sauce and 90 ml water. Stir until the sugar dissolves.
- Step 4
Heat 30 ml of the vegetable oil in a wok over medium-high heat. Fry the tofu in batches for 6–8 minutes, turning until golden and crisp on most sides. Remove to a plate.
- Step 5
Add the remaining oil to the wok. Tip in the dried chillies, shallots, garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Step 6
Add the broccoli stems, celery, carrot and peppers. Stir-fry for 3–4 minutes until bright and just tender.
- Step 7
Stir the sauce again, then pour it into the wok. Bring to a simmer for 1–2 minutes. Mix the cornflour with 30 ml water, add it to the wok and cook for 30–60 seconds until the sauce turns glossy and coats the vegetables.
- Step 8
Return the tofu to the wok with the cashews and toss for 1 minute. Finish with the sesame oil and serve straight away, ideally with steamed rice.
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