LEE KUM KEE
Recipes -
Steak

Kung Pao Tofu & Sweet Potatoes

Ingredients

Tofu (firm), diced 3cm 1500g
Sweet potatoes, diced 3cm 1500g
Cucumber, diced 3cm 500g
Peanuts (or cashews), unsalted dry-roasted 200g
Cooking oil 150g
Spring onions, separated and thinly sliced; white for aromatics and green for garnish 10
Aromatics:
Garlic, finely chopped 20g
Ginger, finely chopped 10g
Lee Kum Kee (Professional) Chilli Garlic Paste 120g

Sauce Mix

Method

1 Prepare the sauce mix. Stir well and set aside.
2 Heat oven to 180°C.
3 Add the sweet potatoes to oven tray and mix well with oil to ensure good coating. Roast in oven for about 10 minutes.
4 When the sweet potatoes are golden brown on the outside, add tofu and cucumber, aromatics and roast for 10 more minutes.
5 Pour in the sauce and mix to coat the other ingredients. Roast in oven for another 15 minutes to thicken.
6 Stir in the peanuts or cashews and return to oven for another 1 or 2 minutes.
7 Sprinkle the spring onion green part on top and serve with rice.

Tips

1 This is an adult portion. Reduce portion by a ⅓ for a lighter meal.
Serves   10 
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