[ RECIPE ] Gong Bao Tofu
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 250g Firm Tofu (pressed and cut into chunks)
- 5 tablespoons Cornflour
- 1 tablespoon 5-Spice
- Salt & Freshly Ground Pepper
Sunflower Oil- 1 Red or Yellow Pepper (sliced)
- 5 Tenderstem Broccoli Florets
- 1 Red Onion (sliced)
- 5cm Fresh Ginger (finely chopped)
- 1 Red Chilli (de-seeded and chopped)
- 100g Edamame Beans
- 100g Fresh or Frozen Sweetcorn
The Sauce- 100ml Vegetable Stock
- 2 teaspoons Dark Brown Sugar
- 2 tablespoons Dark Soy Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Cornflour
Serve with Basmati Rice or Soft Rice Noodles
Instructions
- Place the tofu chunks into a freezer bag or container with lid, then add the cornflour, 5-spice, and a good amount of salt and pepper. Shake vigorously to ensure the tofu chunks are fully coated with the cornflour and then set-aside.
- Meanwhile add a large frying pan onto the hob with a medium-high heat, then add enough sunflower oil to ensure the bottom of the pan is well coated. Once the oil is hot enough carefully add the tofu pieces. Fry evenly on all sides for around 15 minutes (at this point start cooking the rice if using).
- Whilst the tofu is cooking place an additional frying pan on a medium-high heat and add an extra tablespoon of oil. Once hot add the sliced peppers and onions, along with the broccoli florets and fry for 6-8 minutes or until softened.
- Next add the remaining ingredients (except those for the sauce) to the same pan for an additional 5 minutes.
- Finally combine the sauce ingredients into a small jug then add it to the vegetables along with the cooked tofu. Ensure everything is coated well then serve with rice or noodles.
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