Kung pao tofu is so easy to make at home. It’s super simple and ready in around 15 minutes, making it perfect for a weeknight dinner. This Chinese-inspired dish oozes with flavour and shows off just how silky and flavoursome tofu can be.
Preparation time 15 minutes
Serves 2 people
Cooking time 10 minutes
Gluten-free | Vegetarian | Vegan
- 1 tablespoon Azada Olive Oil & Chilli
- 1 tablespoon crushed black peppercorns
- 3 whole dried chillies
- 200 gram fried tofu, cut into 2cm cubes
- 1 tablespoon rice wine vinegar or dry sherry vinegar
- 1 small red pepper, deseeded and chopped into small chunks
- A large handful of oyster mushrooms
- 2 spring onions, sliced on the diagonal
- 100 ml vegetable stock, room temperature
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon ketchup
- 1 tablespoon black rice vinegar or balsamic vinegar
- 1 teaspoon sriracha chilli sauce or another spicy chilli sauce equivalent
- 1 tablespoon cornflour
Whisk together all the sauce ingredients in a small jug, and set aside. Heat a wok over high heat until almost smoking and add Azada’s Olive Oil & Chilli. Add the crushed black peppercorns and dried chillies, and stir-fry for a few seconds. Next, add the tofu cubes and stir-fry for 1 minute tossing gently for even cooking until the tofu is seared around the edges. Add the vinegar, red pepper and mushrooms, and cook for just under 30 seconds. Give the sauce a quick stir, pour it into the wok and bring to a boil. When the sauce has reduced and thickened, stir in the spring onions and cook for 1 minute. Remove from the heat, transfer to a serving plate and serve immediately.
If you’d prefer a healthier alternative to fried tofu, use smoked tofu instead.