Kung Pao Tofu Twist by Ching He Huang
Lee Kum Kee

Kung Pao Tofu Twist by Ching He Huang

Serves 2
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Tofu can be boring but here it is enhanced by many layers of Chinese flavours – Lee Kum Kee Kung Pao Chicken Stir-fry Sauce and sweet Shaoxing rice wine. The earthy mushrooms and crunchy water chestnuts combine to make this a true vegan winner. Topped with chives and Shichimi pepper flakes – the textures and layers of flavours in this dish is truly unique. It’s perfect on a veggie Bibimbap (a Korean rice dish) or with plain rice and pickles on the side.


400g Fresh Firm Tofu, drained and sliced into 2cm cubes
1 Small tin Water Chestnuts, sliced, drained
2 Cloves  Garlic, finely chopped
1 Tbsp Ginger, freshly grated
1 Tbsp Vegetable oil
1 Tbsp Shaoxing rice wine or dry sherry


10g Chopped chives
1 tsp Shichimi pepper flakes


1 Heat a wok over high heat until smoking, then add the oil, garlic and ginger and fry for a few seconds. Then add the tofu cubes. Stir-fry for 1 minute to brown.
2 Add the rice wine or dry sherry, then the water chestnut slices, and stir well.
3 Season with Lee Kum Kee Kung Pao Chicken Stir-fry Sauce , being careful not to break up the tofu pieces, and cook for 1 minute
4 Garnish with the chopped chives and Shichimi pepper and serve.
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