May I just say yum. I used to hate tofu (really hate) but I have totally 100% changed my opinion and I want to apologize for being so mean towards tofu. I just didn’t know how to prep it properly. Anyways this is a terrific way to eat tofu. And I know you might think that this recipe requires a lot of ingredients (especially the sauce section) but trust me, invest in them once and you can make almost any Asian inspired recipe on Instagram, it’s 9/10 times the same ingredients required. Enough babbling here is your recipe, it’s also vegan, in case you care.
Tofu Kung Pao
- April 5, 2020
- 2
- 45 min
- Print this
Ingredients
- Stir fry:
- 2 cloves garlic
- 2 cm minced ginger
- Chili
- Sesame oil
- Pak Choi
- Sugar snaps
- Spring Onion
- Roasted cashews
- Tofu:
- 1 pack tofu
- 2 tbsp flour
- Sauce:
- 1/2 dl Tamari soy sauce
- 2 tbsp Hoisin sauce
- 1 tsp chili oil
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp agave syrup
- 1 tsp cornstarch
Directions
- Step 1
- Start by pressing all the liquids from the tofu!
- Step 2
- Cut it in pieces and dip all sides in flour and fry until crunchy in some oil.
- Step 3
- In another pan, fry the minced garlic, ginger, and chili in sesame oil and add pak choi, sugar snaps and spring onion.
- Step 4
- Mix the ingredients for the sauce (leave out the cornstarch) and add to your stir fry. Let it simmer for a while, add the cornstarch slowly and let the sauce get thick.
- Step 5
- Add the tofu and your roasted cashews at the end.
- Step 6
- Serve with cooked rice and top with sesame seeds. Yummy in your tummy!
Hope you like it,
Michelle
