Vegetarian dish with a spicy kick: kung pao tofu

Ingredients

400g firm tofu

70g ( cup) cornflour, plus 1 tbsp, extra

75g ( cup) plain flour

125ml ( cup) vegetable liquid stock

2 tbsp light soy sauce

1 tbsp malt vinegar

1 tsp sesame oil

tsp caster sugar

Vegetable oil, to deep-fry 80g ( cup) raw peanuts

4-5 dried long red chillies 2 garlic cloves, chopped 5cm-piece ginger, peeled, grated

3 green shallots, cut into 4-5cm lengths

tsp dried chilli flakes Steamed jasmine rice, to serve

Sliced fresh red chilli, to serve

Shredded green shallot, to serve

Baby shiso leaves, to serve

1. Cut tofu into 2cm pieces. Place on a plate lined with paper towel to absorb any excess liquid. Combine cornflour and plain flour.

2. Combine the stock, soy sauce, vinegar, sesame oil, sugar and extra cornflour in a small bowl or jug. 3. Pour enough oil into a wok to come a third of the way up the side. Heat over mediumhigh heat until shimmering. Toss a third of the tofu pieces in flour mixture to coat.

Deep-fry for 2-3 minutes, until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining tofu and flour mixture.

4. Add peanuts to the wok. Deep-fry, stirring gently, for 20-30 seconds or until golden. Use a slotted spoon to transfer to plate with tofu.

5. Reserve 2 tbsp oil from wok. Discard remaining oil. Wipe the wok clean. Return the reserved oil to the wok. Add dried chillies, garlic, ginger, shallot and chilli flakes and stir-fry for 20-30 seconds or until aromatic. Return tofu and peanuts to the wok and stir-fry for 1 minute to combine.

Stir stock mixture and pour around edge of wok. Simmer for 1-2 minutes or until sauce thickly coats the tofu.

6. Serve with steamed rice. Sprinkle with chilli, shallot and shiso.

Recipe by Ross Dobson Photo by Taste Magazine