Kung Pao Tofu High Protein

Super tasty, high protein and quick recipe for dinner

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Press the tofu to remove as much moisture as possible and cut into bite size cubes.

Step 2

Whisk together in a medium size bowl the sauce ingredients. Add the tofu to the sauce and coat well and leave aside while you prepare the rest of your ingredients.

Step 3

Peel and finely chop the garlic and ginger. Cut 3 spring onions into roughly 1cm pieces. Finely slice the remaining spring onion on the bias for garnish. Cut the dried chillies in half and remove the seeds. Cut the nub/base off the bok choy heads and cut into thin slices (the green leaves can be more roughly chopped as they will wilt down more easily and quickly when cooked.)

Step 4

This is a fast cooking dish so you can have your rice heated and ready to plate.

Step 5

To cook; heat 1 tbsp of oil in a hot non stick wide flat pan or wok over medium to high heat.

Step 6

When it is nice and hot add the chillies and black pepper, and move quickly around the pan for around a minute reduce the heat to medium and add the ginger and garlic, stirring constantly, remove the tofu from the sauce and add to the pan and cook for 1-2 minute until it starts to brown nicely.

Step 7

Add the spring onions and bok choy and cook for another few minutes, add the peanuts and the remaining sauce, stirring constantly for another minute until heated through and the bok choy is cooked . Serve with your rice and a sprinkle of spring onions for garnish. Enjoy!