Chinese Vegetarian Kung Pao Tofu Stir Fry
Lee Kum Kee

Chinese Vegetarian Kung Pao Tofu Stir Fry

Serves 4
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Ingredients

400g extra firm tofu
2 Tbsp. vegetable oil
1 red bell pepper, cut into 1cm pieces
1 green bell pepper, cut into 1cm pieces
1 small red chili pepper, sliced and seeded
1 tsp. cornstarch slurry

Seasoning

1 Tbsp. minced garlic
1 Tbsp. minced ginger
2 tsp. sugar
¼ cup Shaoxing rice wine

Garnish

2 tsp. sesame seeds
1 stalk scallion, sliced
2 Tbsp. roasted peanuts

Method

1 Use a paper towel to remove excess moisture from the tofu and chop the tofu into 2cm cubes.
2 Heat the oil until it starts to smoke. Add the tofu and stir-fry for five minutes on all sides or until the edges are crispy and golden brown. Set aside.
3 Add the minced garlic and minced ginger to the wok and toss until aromatic. Add the rest of the seasonings, stirring until the sauce has combined.
4 Add the red bell pepper, green bell pepper and red chili pepper. Stir-fry for three minutes or until the bell peppers start to soften.
5 Add the tofu, Shaoxing rice wine and the cornstarch slurry then stir-fry for two minutes. Continue to stir-fry for three minutes then quickly toss for one minute until the sauce has thickened. Place the tofu stir-fry on a dish and garnish with sesame seeds, green onions and peanuts. Serve and enjoy!
PREP TIME: 20 MINUTES | COOKING TIME: 15 MINUTES
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