Kung Pao Tofu with Baby Corn and Toasted Chashews

Kung Pao Tofu with Baby Corn and Toasted Chashews

I think Kung Pao, for me, is one of the best Chinese dishes ever created. The incredible depth of flavours and delightful textures. Everything in a Kung Pao just works. If you love Chinese food then this will become a favourite for sure. Not only is this quick and easy to prepare but, as I say, the flavour of this dish is absolutely delicious. Deep and fragrant and perfect for all of the family.

Originally posted as part of the “Saturday Night Takeaway” series by, The Gourmet Vegan

save_time15 Minutes servesServes 2
nut? kcal per serving

INGREDIENTS

1 200 g block firm tofu, sliced, quartered and quartered again. 16 pieces

For the tofu marinade

1 tablespoon tamari

1 teaspoon agave nectar

1/2 teaspoon black rice vinegar

1 teaspoon shaoxing wine, or dry sherry

Other ingredients

1 tsp cornflour

2.5 tablespoons peanut oil, or vegetable oil

5 baby sweetcorn, cut into bite size pieces

50 g cashews, toasted in a dry pan

1 medium carrot, cut into batons

1 medium onion, chopped

1 teaspoon garlic, minced

1 teaspoon ginger, minced

For the sauce

3 tablespoons light soy sauce

2 tablespoons dark soy sauce

1 teaspoon black rice vinegar

2 teaspoons caster sugar

4 tablespoons water

1/2 chilli, chopped (optional)

1 teaspoon corn flour mixed with a little water

METHOD

Start by preparing the tofu. Press well between some kitchen paper to remove as much water as possible and place the slices into a dry pan over a medium heat. Fry for 4-5 minutes on each side until they are golden brown and of a firm texture.

Place into a bowl with all of the marinade ingredients and stir well until the tofu has absorbed all of the marinade. Put to one side.

Next prepare the sauce.

Put all of the sauce ingredients in a jug, except for the cornflour and water mix, ready for adding to the dish later. Put to one side.

Now prepare the vegetables.

Put the corn, carrot and onion in a pan of boiling water and blanch for 2 minutes max and drain and set aside.

Have everything ready and at hand and now you can assemble the dish.

Stir 1 teaspoon of cornflour into the marinated tofu and In a wok or large frying pan heat the oil. When hot, put in the garlic and ginger, fry for a few seconds and now add the tofu. Continue to fry for a few seconds more and then add the blanched vegetables and the cashews.

Continue to stir fry for 2-3 minutes until all of the vegetables are heated through and add the sauce. Stir well and add the cornflour and water mixture. Stir a few times allowing the cornflour to thicken the sauce and serve.

RECIPE NOTES

Serve alongside my Vegetable Chow Mein for a truly delicious meal.

RECIPE TIPS

Can be prepared in advance and reheated when ready to serve.

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

Print Recipe

Print Friendly, PDF & Email

comments