Gongbao cuisine is also a classic dish of Sichuan cuisine.
This Kung Pao tofu evolved from Kung Pao chicken diced. The seasoning and Kung Pao chicken diced have not changed, only the diced chicken diced has been replaced with tofu.
The finished dish is red, bright, delicious, slightly spicy and appetizing. The tofu aroma is soft, smooth and tender, and the taste is unique. It is also a very good meal.
Kung Pao tofu
By LeraMurphy
Recipe Recommendations
- tofu 400 grams
- cucumber 20 grams
- winter bamboo shoots 20 grams
- carrots 20 grams
- peanuts 25 grams
- dried chili of 3
- Pi County bean paste a spoonful
- soy sauce a little
- sugar a little
- salt a little
- chicken essence a little
- sesame oil appropriate amount
- water starch appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Kung Pao tofu
1
Prepare the ingredients.
2
Boil winter bamboo shoots with boiling water for 2 minutes.
3
Cut tofu into diced pieces for later use.
4
Pour oil into a frying pan and add peanuts.
5
Stir fry the peanuts until cooked, remove and drain the oil.
6
Add tofu and fry until golden brown on both sides.
7
Place the fried tofu on an oil-absorbing paper and suck out the oil.
8
Take a small bowl and add a handful of Zanthoxylum bungeanum and add boiling water to make Zanthoxylum bungeanum water for later use.
9
Cut winter bamboo shoots, cucumbers, and carrots into small diced pieces.
10
Remove the skin from the cooled peanuts and set aside.
11
Remove the pepper with soaked pepper water.
12
Add soy sauce, sugar, salt, chicken essence, and cooking wine and stir well.
13
Pour the oil into a frying pan and add the Pi County bean paste to stir-fry the red oil.
14
Add green onions, ginger and garlic, and stir-fry the dried peppers until fragrant.
15
Pour in winter bamboo shoots and carrots and stir fry well.
16
Add cucumber and tofu and stir fry.
17
Pour the mixed sauce into and stir fry.
18
Pour in sesame oil.
19
Pour in water starch.
20
Stir fry well, turn off the heat, then pour in a little chili oil and turn off the heat.