Kung Pao Tofu

Emmy Chinese Recipes, Recipes Leave a Comment

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!

Kung Pao Tofu
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. Using a pestle and mortar, grind the chilli flakes and Sichuan peppercorns to a fine powder.
  3. 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.
  4. Mix in the chilli and peppercorn powder and stir fry for a minute.
  5. Add the tofu pieces and stir fry until pale golden-brown on all sides, then add the broccoli florets.
  6. 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.
  7. Pour 90ml water into the wok and bring to a simmer. Cook for 2-3 minutes, or until the broccoli is tender.
  8. 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.

Happy cooking!

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