Recipes -
Hoisin Sauce

Kung Pao Tofu & Sweet Potatoes


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
Garlic, finely chopped 20g
Ginger, finely chopped 10g

Sauce Mix


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.


1 This is an adult portion. Reduce portion by a ⅓ for a lighter meal.
Serves   10 
share on facebook
send email

More Hoisin Sauce Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy