Spicy Sichuan Prawn and Tofu Pot
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 350 g raw king prawns, peeled
- 300 g firm tofu, cubed
- 2 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 400 ml chicken stock
- 150 g pak choi
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 263 kcal
- Protein
- 28.1 g
- Carbohydrate
- 3.5 g
- of which sugars
- 1.5 g
- Fat
- 14.5 g
- of which saturates
- 2.5 g
- Fibre
- 1.7 g
- Salt
- 2.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the garlic, fresh ginger and doubanjiang to the wok and fry for 1 minute until fragrant.
- 3
Pour in the chicken stock and bring to a simmer.
- 4
Return the tofu to the pan with the prawns and pak choi, and simmer for 4 minutes, until the prawns are pink and opaque all the way through and the pak choi has wilted.
- 5
Scatter with the spring onions.
- 6
Serve immediately with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.