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Plated meal

Chinese Tofu Kung Pao with Jasmine Rice

  • Spicy
  • Vegetarian
  • Asian
  • Low Calorie
  • Chinese
  • Contains Nuts

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

Nutrition Per Portion

  • Calories

    426

  • Carbs

    50g

  • Fat

    18.2g

  • Fibre

    4.4g

  • Protein

    17.8g

  • Sugar

    18.1g

  • 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.

  • Ingredients

    Baby Corn

    chopped

    Snow Peas

    Jasmine Rice

    Peanuts

    Spring Onion

    Garlic

    finely chopped

    Ginger

    finely chopped

    Dried Red Chillies

    halved Use according to taste

    Hoisin Sauce

    Brown Sugar

    Rice Vinegar

    Tofu

    coarsly chopped

    Corn Flour

    Peanut Oil

    Mixed Soy Sauce

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