Kung Pao Chicken. Kung Pao Pork. Kung Pao Prawns. I just love ’em all. I think the kung pao sauce is simply one of the best in Chinese cuisine, imo. It’s spicy, sweet, savoury and nutty – sure to reignite the tastebuds and leave us wanting more.
I decided to try something new this time. A vegetarian kung pao recipe using baiye tofu (百页豆腐) as the protein. And instead of using cashews, I added in walnuts instead. Because the baiye tofu was slightly springy and chewy like pasta done al dente, the dish could easily pass off as a noodle main that we could enjoy on its own without rice. That would make a wonderful low-carb and nutrient-rich meal. Enjoy!
Kung Pao Tofu Recipe
Ingredients (serves 4)
120g baiye tofu, sliced into 1cm wide strips
20 dried chillies, soaked in hot water for 15 minutes & sliced
120g french beans, sliced
30g dried black fungus, soaked in hot water till fully constituted & sliced
1 large yellow onion, peeled & sliced
80g walnuts (or cashew nuts)
chopped spring onions as garnish
2 tsp olive oil
Sauce: (combine in a bowl)
3 tbsp warm water
1/4 cup Chinkiang black vinegar
3 tbsp vegetarian oyster sauce
2 tbsp sugar
2 tsp light soy sauce
1. Heat oil in pan and saute onions and chillies till fragrant.
2. Add baiye tofu, french beans and black fungus. Stir fry briefly.
3. Add the sauce and bring to a boil. Continue to stir fry till french beans are tender.
4. Add the walnuts and stir fry till well combined.
5. Garnish with spring onions and serve.