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Kung pao tofu

Name: Kung pao tofu
Cook time: 25 min
Yield: 4
Cuisine: South East Asia

with Hokkien noodles and peanut stir fry

Ready in around 25 mins

RECIPE FACT:

To reserve a table in Singapore's hawker centers, its common practice to place a packet of tissues on it. This custom is called "chope - ing"

Nutritional Info:

Energy: 3,165kJ (756kcal)
Protein: 35g
Carbohydate: 95g
Sugars: 23g
Fat, total:25g
Saturated:4g
Sodium:2,538mg
Contains:Gluten, Peanuts, Sesame, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE NOODLES:
Place the Hokkien noodles into a heat proof bowl and cover with boiling water from the kettle. Allow to soak for 4-5 mins then drain well into a sieve and allow to cool slightly before separating gently with your hands.
2. TO PREPARE THE VEGTABLES AND TOFU:
Trim the end off the bok choy and slice into 1 cm slices. Finely chop the spring onions on the diagonal. Remove the tofu from its packaging, pat dry with a paper towel and cut into 2 cm cubes. Place the tofu into a bowl with 4 Tbsps of cornflour, then toss to coat well. Open the hoisin sauce and remove the red chilli and finely slice is using or discard if not. and set aside.
3. TO COOK THE TOFU:
Heat a drizzle of oil in a non-stick frying pan or a wok and place over a medium-high heat. Once hot add the tofu cubes and cook for 5-6 mins turning regularly. Add the hoisin sauce and toss for 1-2 mins until all coated. Remove from the pan and keep warm.
4. TO COOK THE VEGETABLES:
Wipe out the pan and place back over a medium-high heat. Once hot add the chilli if using, baby corn and bok choy then cook for 2 mins. Add half the spring onion and roasted peanuts then cook for a further 1 min. Add the Hokkien noodles and pour in the kung pao sauce then cook for 2-3 mins until the noodles are coated in the sauce.
TO SERVE:
Using a pair of tongs twist the Hokkien noodles and peanut stir fry into bowls. Top with the kung pao tofu and sprinkle over the remaining spring onions. Mix together to eat.