Salt & Pepper Tofu with Kung Pao Stir-Fry & Peanuts

Salt & Pepper Tofu with Kung Pao Stir-Fry & Peanuts

Tofu is spiced up in this recipe bursting with tasty plant-based flavour.
Servings 4
Total Time 35 mins



  • 1 cup brown rice


  • 600 g tofu diced 2cm
  • Pepper spices (⅛ tsp ground black pepper, 4 tsp cornflour, 1 tsp Chinese five spice, ½ tsp garlic powder, ½ tsp onion powder)
  • 1 tsp salt
  • 1 drizzle oil


  • 2 baby bok choy leaves separated
  • 200 g mushrooms thinly sliced
  • 30 g ginger cut into matchsticks
  • 2 tsp sesame oil
  • 10 g sesame seeds
  • 150 g kung pao sauce


  • 1 telegraph cucumber thinly sliced into rounds
  • 2 spring onions thinly sliced
  • ½ bunch coriander leaves picked
  • 50 g whole peanuts
  • 2 Tbsp black vinegar

To Serve

  • 2 tsp chilli oil optional


  • Before you start, preheat oven to 230°C bake (or 210°C fan bake). Bring a medium pot of salted water to the boil.
  • Cook rice in pot of boiling water on high heat for about 25 minutes, until tender. Drain, return to pot and keep warm.
  • Pat tofu dry with a paper towel and dice 2cm. In a large bowl, gently toss tofu with pepper spices and salt, until well coated. Add oil and toss again to coat tofu. Transfer tofu to a lined oven tray and spread out in a single layer. Bake for 20-25 minutes, until golden and crispy.
  • Prep bok choy, mushrooms, ginger, cucumber, spring onion and coriander and set aside separately.
  • Heat sesame oil in a large fry-pan on high heat. Stir-fry bok choy, mushrooms and ginger with a pinch of salt for about 4 minutes. Add sesame seeds and stir-fry for a further minute, until toasted. Add kung pao sauce and cook for 1-2 minutes, until veggies are tender and sauce has thickened slightly. Season to taste with salt.
  • Toss all salad ingredients together in a medium bowl with a pinch of salt.
  • Serve rice topped with stir-fry, salad and tofu. Drizzle with chilli oil.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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