The Szechuan sauce in this dish adds spice to the tofu while the broccoli gives the dish texture! Tofu may be a bit bland but this Kung Pao Tofu recipe certainly isn’t!
- 6 tbsp vegetable oil
- 110g/4oz cashew nuts
- 1 tsp dried red chilli flakes
- 1 tsp Sichuan peppercorns
- 2 garlic cloves, finely chopped
- 2 tbsp finely chopped fresh ginger
- ½ onion, finely chopped
- 250g/9oz firm tofu, cut into cubes
- 300g/9oz broccoli florets
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 3 tbsp rice wine vinegar
- 2 tbsp caster sugar
- 120ml/3fl oz cold water
- 1 tbsp cornflour
- Place 4 tablespoons of the vegetable oil and the cashew nuts into a frying pan. Heat over a medium heat until the nuts are golden-brown. With a slotted spoon, remove the nuts from the oil and drain them on kitchen paper.
- Using a pestle and mortar, grind the chilli flakes and Sichuan peppercorns to a fine powder.
- Heat the remaining 2 tablespoons of oil in a wok. When the oil is smoking, add the garlic, ginger and onion. Stir fry for 1-2 minutes.
- Mix in the chilli and peppercorn powder and stir fry for a minute.
- Add the tofu pieces and stir fry until pale golden-brown on all sides, then add the broccoli florets.
- In a bowl, combine the soy sauce, sherry, rice wine vinegar and caster sugar. Whisk until well mixed. Add the mixture to the wok and stir to coat the vegetables and tofu.
- Pour 90ml water into the wok and bring to a simmer. Cook for 2-3 minutes, or until the broccoli is tender.
- Mix the cornflour with 30ml of water to make a smooth paste. Add the cornflour paste to the wok, mix well and cook for 1-2 minutes, or until the sauce has thickened. Mix in the cooked cashew nuts. Stir well and serve.
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