Forget the delivery fee. This Kung Pao Tofu is everything you love about the Sichuan classic—spicy, tangy, and dangerously addictive—but made fresher and healther in your own kitchen.
Why This Recipe Works
• The Crunch: We’re swapping soggy tofu for golden, crispy cubes.
• The Balance: It’s a masterclass in "sweet, sour, salty, and spicy," tied together with the buttery toasted cashews.
• 20-Minute Magic: This comes together faster than you can find the TV remote.
The Secret to the Sauce
The magic of Kung Pao is the glossy glaze. It’s a high-heat dance between soy sauce, vinegar, and fresh chillies. If you want a milder version, remove the seeds from the chilli before you put it into the dish.
Now let’s get to the recipe…
Macros (serves 1)
503 kcal, protein 35g, carbs 33g, fat 27g
Serving suggestion: add 50g tri-coloured quinoa
Macros
687 kcal, 42g protein, 61g carbs, 30g fat
Ingredients:
50g quinoa (optional)
250g tofu
½ red onion
1 spring onion
½ red pepper
½ yellow pepper
2 garlic cloves
½ tbsp ginger, grated or finely chopped
3 red chillis (less if you don’t cope well with heat)
½ tsp crushed Sichuan peppercorns
2 tbsp cashews
½ tbsp sesame oil
1 tbsp soya sauce
½ tbsp sriracha
1 tsp balsamic vinegar
½ tbsp maple syrup
60ml water
Method:
Press the tofu for ten minutes and then cube.
Air-fry for 15 minutes at 200 degrees Celsius/400 degrees Fahrenheit.
Cook the (optional) quinoa.
Chop the red onion, green onion, bell peppers, ginger, garlic cloves and chilli. Steam-fry for 5 minutes with the crushed peppercorns.
Toast the cashews in a non-stick pan, over a medium heat for 3-5 minutes.
Make the sauce by combining the sesame oil, soya sauce, sriracha, balsamic vinegar, maple syrup and water.
Add to the pan and cook for 3 minutes, or until the sauce thickens.
Add in the tofu and cashews, mix and serve.
Enjoy!
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Warmly,
Paul & Gemma
Hench Herbivore
