KUNG PAO TOFU
1 Block Extra Firm Tofu (approx 450g)
2 tbs Vegetable Oil
3 tbs Corn Flour
1 tsp Salt
½ tsp Onion Powder
½ tsp Garlic Powder
¼ cup Vegan Chicken Stock
1 tbs Light Soy Sauce
1 tbs Doubanjiang
1 tbs Chinese Black Vinegar
1 tsp Caster Sugar
1 tsp Corn Flour
4 Spring Onions, finely sliced (whites and greens kept separate)
4 Garlic Cloves, minced
1 piece Fresh Ginger (grated)
8 dried Red Chillies (whole)
¼ cup Vegetable Oil
1 Leek (white and light green parts only - sliced approx 1 cm)
2 stalks Celery (cut into 1 inch sticks)
1 small Carrot (cut into 1 inch sticks)
5 Garlic Shoots (cut into 1 inch pieces)
2 tbs Sichuan Chilli Oil
1/2 cup Roasted Peanuts
Cooked Jasmine Rice - to serve.
Drain the tofu and cut through the centre length ways so you end up with 2 large but thin pieces of tofu. Place between paper towel and weigh it down with cans (or similar). Allow the tofu to drain for approx ½ hr.
Once dry, cut the tofu into 2cm x 2 cm cubes.
Preheat your oven to 200 degress.
Place the tofu into a large bowl and pour over oil. Toss to coat, then scatter over the cornflour, onion, garlic powder, salt and pepper. Toss again, ensuring all the tofu is coated, then lay out on a lined baking tray in a single layer.
Bake for 20 minutes, then turn the tofu cubes over and bake for a further 15 minutes or until golden and crispy.
In a jug, combine the stock, soy sauce, doubanjiang, vinegar, sugar, and corn flour. Set aside.
Place the whites of the spring onions, garlic, and ginger in a small bowl. Set aside.
Heat a wok over a high heat until smoking, then add vegetable oil. Add leeks, celery, garlic shoots and carrot - stir and toss, until vegetables are lightly charred. After approx 1 min, push the veg to one side of the wok and add the spring onion, ginger and garlic mixture. Cook and stir until fragrant, then add peanuts, dried chilies, and crispy tofu.
Give the sauce mixture a quick stir, then pour it into the wok. Cook and toss quickly until tofu is fully coated. Add spring onion greens and ground sichuan peppercorns, tossing to combine. Serve immediately with jasmine rice.