The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kung Pao Tofu with Pak Choi, Cucumber & Rice
A takeaway classic made in the comfort of your own home. Crunchy baby sweetcorn and pak choi are sizzled with protein rich tofu. All dressed in a sweet & sour hoisin sauce. Brown rice to soak it all up. All the flavour - none of the faff.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (100% Brown Rice)
- 1 tbsp cornflour
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 80g baby corn
- 1 midi cucumber
- 1 handful of fresh coriander
- 1 pak choi
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 561
Protein: 32g
Carbs: 54g
Fat: 22g
Ingredients
- 80g brown rice (use half) (100% Brown Rice)
- 1 tbsp cornflour (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 midi cucumber (use half)
- 80g baby corn (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 spring onion
- 1 handful of fresh coriander (use half)
- 1 pak choi
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 508
Protein: 33g
Carbs: 56g
Fat: 15g
Kung Pao Tofu with Pak Choi, Cucumber & Rice
A takeaway classic made in the comfort of your own home. Crunchy baby sweetcorn and pak choi are sizzled with protein rich tofu. All dressed in a sweet & sour hoisin sauce. Brown rice to soak it all up. All the flavour - none of the faff.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl, a small bowl, a large frying pan, a measuring jug & a peeler
Cook the rice & start the prep
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Halve the baby corn lengthways. Thinly slice the pak choi. Thinly the slice the spring onions, keeping the white and green parts separate
Get sizzlin'
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes
- Place the tofu into the medium bowl with the cornflour and a good pinch of salt. Toss to coat
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Remove from the pan
Kung pao power
- In the medium bowl, combine the hoisin, tamari, rice vinegar, maple and 50ml water (25ml for 1 person)
- Wipe the frying pan clean and return to medium-high heat with 1 tsp oil. Once hot, add the corn, pak choi and white spring onion, and cook for 4-5 mins, until soft and lightly charred
- Add three-quarters of the kung pao sauce and the tofu to the frying pan. Toss to coat and simmer for 3-4 mins, until the sauce thickens and coats the tofu
Make the cucumber salad
- Cut the cucumber into quarters widthways, then slice lengthways into thin strips (remove the seeds if desired)
- Add the cucumber to the bowl with the remaining sauce and toss to coat
- Roughly chop half the coriander and stir half through the salad
Plate up
- Roughly chop the peanuts
- Serve the kung pao tofu with the rice. Scatter over the peanuts, remaining spring onions and coriander. Serve the cucumber on the side
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