Kung pao tofu with peanuts

Method

1. Start with the rice. Rinse it in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Drain the tofu, pat it dry and cut into 2 cm cubes. Toss the cubes in a bowl with the cornflour and a pinch of salt until coated. Cut the red pepper into 2 cm pieces, grate the ginger and crush the garlic.
3. In a small bowl, mix the tamari, rice vinegar, maple syrup and chilli flakes with 3 tablespoons of water.
4. Heat the oil in a wok or large frying pan over a medium-high heat. Fry the tofu for 8 minutes, turning, until crisp and golden, then lift it out onto a plate.
5. Add the pepper to the pan and stir-fry for 3 minutes, then add the ginger and garlic for 30 seconds.
6. Pour in the sauce and bubble for 1 minute. Return the tofu with the peanuts and toss to coat.
7. Fluff the rice with a fork and serve the tofu over it.

Tip Make sure the tofu is dry before it meets the cornflour, or the coating goes gluey. Cashews can replace the peanuts.

Photo made with AI.

From Nosha · nosha.app