Name: Kung-pao style tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 280g firm or extra-firm tofu; 1 tbsp cornflour; 1 tsp chinese five-spice; 2 tbsp light soy sauce; 1 tbsp balsamic vinegar; 1 tsp caster sugar; 2 tbsp groundnut oil; 4 spring onions sliced; 1 tsp finely grated ginger; 1 garlic clove crushed; 1 small green pepper cut into chunks; ½ tsp dried chilli flakes; 1 tsp szechuan peppercorns crushed

Kung-pao style tofu in a bowl with blue chopsticks

280g firm or extra-firm tofu
1 tbsp cornflour
1 tsp chinese five-spice
2 tbsp light soy sauce
1 tbsp balsamic vinegar
1 tsp caster sugar
2 tbsp groundnut oil
4 spring onions
sliced
1 tsp finely grated ginger
1 garlic clove
crushed
1 small green pepper
cut into chunks
½ tsp dried chilli flakes
1 tsp szechuan peppercorns
crushed

Method

step 1
Cut the tofu into chunks then toss with the cornflour and five-spice. Mix together the soy, balsamic and sugar in a small bowl.
step 2
Heat the oil in a wok or pan and cook the tofu on all sides until crisp and light golden. Scoop the tofu out of the pan then drain all but 1 tbsp of the oil.
step 3
Cook the spring onions, ginger and garlic for 2 mins. Add in the pepper and fry for 2-3 mins, then return the tofu along with the chilli flakes and peppercorns, and fry for 1 min.
step 4
Tip in the sauce and stir everything together until the tofu is coated. Serve with rice and a drizzle of sesame oil and a sprinkle of sesame seeds to finish, if you like.