Kung pao tofu with peanuts, peppers and jasmine rice

Ingredients

For 1 serving

• Tofu200 g
• Jasmine rice40 g
• Bell peppers120 g
• Spring onions30 g
• Peanuts8 g
• Tamari1 tablespoon
• Rice vinegar10 ml
• Brown sugar3 g
• Cornstarch6 g
• Ginger5 g
• Garlic1 clove
• Chili pepper1
• Peanut oil6 g
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the jasmine rice under cold water until it runs clear, then cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile pat the tofu dry with kitchen paper and cut it into roughly 2 cm cubes; toss it in half the cornflour until evenly coated.
3. Wash the peppers, remove the seeds and pith and cut them into 2 cm squares; finely chop the garlic and peeled ginger, slice the chilli and cut the spring onions into rounds, keeping the green part aside.
4. Make the sauce: dissolve the remaining cornflour in half a glass of cold water and add the tamari, rice vinegar and brown sugar, stirring until the sugar dissolves.
5. Heat the peanut oil in a large frying pan or wok over medium-high heat and fry the tofu for 6–8 minutes, turning often, until golden and crisp on all sides; lift it out and set aside.
6. In the same pan stir-fry the garlic, ginger, chilli and the white part of the spring onions for 30 seconds, until fragrant, then add the peppers and stir-fry for 3 minutes over high heat, until tender but still crisp.
7. Return the tofu, pour in the sauce and stir for 1 minute, until it thickens and turns glossy; add salt if needed.
8. Turn off the heat, add the peanuts and the green spring onion and serve straight away with the rice.