Name: Kung Pao Tofu
Total time: 40 min
Yield: 4
Ingredients: 450g firm tofu, drained; 1 tablespoon cornflour; ⅓ cup (80ml) Chinese cooking wine (shao hsing); ⅓ cup (80ml) vegetable stock; ¼ cup (60ml) soy sauce; 1½ tablespoons Chinese black vinegar; 1 tablespoon honey; ¼ cup (60ml) vegetable oil; ½ cup (70g) peanuts; 2 teaspoons Sichuan peppercorns, crushed lightly; 1 teaspoon dried chilli flakes; 4 green onions, cut into 4cm lengths; 3 small cloves garlic, grated finely; 2 tablespoons finely chopped coriander roots and stems; 1 tablespoon finely grated fresh ginger; 300g sugar snap peas, trimmed; steamed jasmine rice, to serve

VMG Recipes