Kung Pao Tofu
Kung Pao Tofu is a stir-fried dish with tofu, peanuts, and vegetables in a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, cut into 2.5 cm cubes) | 500 | Grams |
| Soy Sauce (divided) | 4 | Tbsp |
| Cornstarch (divided) | 2 | Tbsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Red Bell Pepper (cut into 2.5 cm pieces) | 1 | Count |
| Green Bell Pepper (cut into 2.5 cm pieces) | 1 | Count |
| Dried Red Chilies (whole) | 8 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (minced) | 1 | Tbsp |
| Scallions (cut into 2.5 cm pieces) | 4 | Count |
| Roasted Peanuts (unsalted) | 100 | Grams |
| Rice Vinegar | 2 | Tbsp |
| Sugar | 1 | Tbsp |
| Sesame Oil | 1 | Tsp |
Instructions
- In a bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of cornstarch. Add tofu cubes and marinate for 15 minutes.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Fry the tofu until golden brown. Remove and set aside.
- In the same wok, add remaining 1 tablespoon of vegetable oil. Stir-fry red and green bell peppers, dried red chilies, garlic, and ginger for 2-3 minutes.
- Add the fried tofu back to the wok along with scallions and peanuts. Stir-fry for another 2 minutes.
- In a small bowl, mix remaining 2 tablespoons of soy sauce, rice vinegar, sugar, and sesame oil. Pour over the tofu mixture and stir well to coat.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the wok and stir until the sauce thickens.
- Serve hot with steamed rice.
Kitchen equipment
Wok