Chinese Tofu Kung Pao with Jasmine Rice

Learn how to make this better-than-takeout version of the popular spicy Szechuan stir-fry made with tofu, peanuts and chilli peppers.

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0.0 min
Bring a saucepan of salted water to the boil.
1.5 min
Chop the baby corn.
3.0 min
Slice the spring onion along a diagonal.
4.0 min
Peel and finely chop the ginger and garlic.
5.5 min
Place the cornstarch in a shallow bowl. Chop the tofu and dredge through the cornstarch.
6.5 min
Add the white rice to the boiling water, lower the heat, cover and cook until softened.
7.0 min
In a small bowl, mix together the ginger, garlic, hoisin, brown sugar, rice vinegar and mix soy sauce.
8.0 min
Heat the peanut oil in a frying pan over high heat.
9.0 min
Add the tofu and fry until crispy and golden brown on the outside.
10.0 min
Remove the tofu and set aside on a plate.
14.0 min
Add the baby corn and the snow peas to the pan and stir fry.
18.0 min
Add the peanuts and the dried chillies to the pan.
19.0 min
Add the tofu back to the pan along with the sauce.
20.0 min
Drain the rice and distribute among serving plates.
21.0 min
Serve the tofu kung pao among serving bowls.
22.0 min
Garnish with spring onion and serve.