Easy Dinners

Kung pao tofu by: . Ingredients: 500g tofu, cubed Salt and pepper for tofu, to …

Kung pao tofu
500g tofu, cubed
Salt and pepper for tofu, to taste
3 pcs garlic, minced
1 thumb ginger, minced
4-5 dried chilis, deseeded and cut into pieces
6-8 oyster mushrooms or shiitake
1/2 cup cashews
fresh spinach and rice to serve
2 tbsp maple syrup
1 tbsp rice vinegar
2 tbsp tamari
1 tsp arrowroot pwdr
1 tbsp Sichuan peppercorn (my mouth is currently uncomfortably numb so I would’ve used 1 tsp instead)
1 tbsp filtered water
In a pan, toast Sichuan peppercorn until fragrant, remove and grind with a mortar. Set aside.
Coat the tofu with salt and pepper, bake at 375 F for 10 min or until slightly crispy.
In a pan lightly splashed with water, heat up the ginger, garlic, green onion for 3-5 min. on medium high heat. Add in the baked tofu and mushrooms for 2-3 min. Add in the sauce with peppercorns and stir, it’ll eventually get thicker. Add in the chilis and keep the ingredients moving by stirring. Turn heat off and add cashews. Serve over rice with spinach. .
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