kung-pao-vegetables | aktivolife

Kung Pao Vegetables

Total time: 35 minutes

Serves 5

9.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Firm tofu, cut into cubes

2 tb - Vegetable oil

4 cloves - Garlic cloves, peeled, minced

1-inch pc - Ginger, peeled, minced

½ pc - Green bell pepper, cut into cubes

11 pcs - Dried shiitake mushrooms, rehydrated, cut into quarters

8 pcs - Dried chilies, cut into ½-inch pieces

1 tb - Sichuan peppercorns, lightly toasted and ground

4 - Scallion stems, cut into 1-inch pieces

½ cup - Peanut, roasted without salt

Sauce Ingredients

½ cup - Water

2 tb - Light soy sauce

2 tb - Chinese black vinegar

3 tb - Shaoxing wine

2 tb - Dark soy sauce, low sodium

2 tsp - Hoisin sauce

1 tsp - Coconut sugar

1 tsp - Cornstarch

UTENSILS

Frying pan, Mixing bowl with lid, Saucepan, Peeler, Chopping board, Knife

INSTRUCTIONS

1. Heat 1 tablespoon of oil in a frying pan and add the tofu. Fry until it is lightly golden brown. Place the tofu on a plate lined with a paper towel to absorb any excess oil. Set aside.

2. Combine all the sauce ingredients (except the Shaoxing wine) in a small bowl. Mix well until the sugar has dissolved. Cover and set aside.

3. Heat 1 tablespoon of oil in a saucepan and add the garlic, ginger, green bell pepper and Sichuan peppercorns. Stir fry for 1 minute.

4. Stir the sauce mixture into the pan and boil while stirring.

5. Once the sauce thickens slightly, add the tofu and rehydrated shiitake mushrooms. Mix to coat the vegetables evenly and continue to simmer for 1 min.

6. Stir in the scallions and peanuts. Toss well and continue to simmer for 2 minutes to infuse all the flavors.

7. Make a slurry out of the cornstarch using 20ml of water and stir well to dissolve ensuring that there are no lumps. Mix it into the vegetables and tofu and stir well.

8. Drizzle in the Shaoxing wine from the sides of the saucepan. Turn off the heat after 10 seconds.

9. Dish up and serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 168g