Kung Pao Tofu

These fiery little Sichuan pepper bombs are totally unique and they give this stir-fry its distinctive spicy aroma.

Ingredients

-1 people+

Metric

Method

1. 1

   Pick out and discard any black seeds from the Sichuan peppercorns, then put the remaining husks (outer shells) into a wok on a medium heat and toast for a couple of minutes, until fragrant. Transfer them to a pestle and mortar, crush until fine, then push them through a sieve to remove any large gritty pieces. Set aside for later.

   
2. 2

   Remove the tofu from its packaging and press if needed to remove excess liquid. Then dice the tofu into 2cm (1”) wide cubes. Put the cornflour into a mixing bowl along with generous pinches of salt and pepper, then add the cubes of tofu to the bowl and toss with your hands until fully coated.

   
3. 3

   Wipe out the wok from earlier, set it on a medium-high heat and add a generous spoonful of coconut oil. Once melted, add the tofu and fry for 10–15 minutes, turning occasionally, until golden on all sides (adding more oil if needed).

   
4. 4

   Next cook the jasmine rice as per the packet instructions.

   
5. 5

   Once the tofu is ready, remove it from the wok and leave to one side in a bowl. Add a tsp of coconut oil to the wok, followed by the garlic, ginger and chilli flakes. Fry for 2 minutes. Then add the peppers and fry for 3 minutes.

   
6. 6

   Add the remaining ingredients including the Sichuan pepper to the wok and cook through for a few minutes. You’ll know it’s ready when you run a wooden spoon through the sauce and it doesn’t immediately combine back together.

   
7. 7

   Add the peanuts to the wok along with the tofu and spring onions. Stir to combine, then serve on a bed of rice.