Salt & Pepper Tofu with Kung Pao Stir-Fry & Peanuts
Tofu is spiced up in this recipe bursting with tasty plant-based flavour.
Ingredients
Rice
- 1 cup brown rice
Tofu
- 600 g tofu diced 2cm
- Pepper spices (⅛ tsp ground black pepper, 4 tsp cornflour, 1 tsp Chinese five spice, ½ tsp garlic powder, ½ tsp onion powder)
- 1 tsp salt
- 1 drizzle oil
Stir-Fry
- 2 baby bok choy leaves separated
- 200 g mushrooms thinly sliced
- 30 g ginger cut into matchsticks
- 2 tsp sesame oil
- 10 g sesame seeds
- 150 g kung pao sauce
Salad
- 1 telegraph cucumber thinly sliced into rounds
- 2 spring onions thinly sliced
- ½ bunch coriander leaves picked
- 50 g whole peanuts
- 2 Tbsp black vinegar
To Serve
- 2 tsp chilli oil optional
Instructions
- Before you start, preheat oven to 230°C bake (or 210°C fan bake). Bring a medium pot of salted water to the boil.
- Cook rice in pot of boiling water on high heat for about 25 minutes, until tender. Drain, return to pot and keep warm.
- Pat tofu dry with a paper towel and dice 2cm. In a large bowl, gently toss tofu with pepper spices and salt, until well coated. Add oil and toss again to coat tofu. Transfer tofu to a lined oven tray and spread out in a single layer. Bake for 20-25 minutes, until golden and crispy.
- Prep bok choy, mushrooms, ginger, cucumber, spring onion and coriander and set aside separately.
- Heat sesame oil in a large fry-pan on high heat. Stir-fry bok choy, mushrooms and ginger with a pinch of salt for about 4 minutes. Add sesame seeds and stir-fry for a further minute, until toasted. Add kung pao sauce and cook for 1-2 minutes, until veggies are tender and sauce has thickened slightly. Season to taste with salt.
- Toss all salad ingredients together in a medium bowl with a pinch of salt.
- Serve rice topped with stir-fry, salad and tofu. Drizzle with chilli oil.
