Kung Pao tofu
By JosefaHyatt
Kung Pao Chicken is one of the traditional and famous dishes in Sichuan. It is fried with diced chicken, dried peppers and peanuts. Kung Pao tofu evolved from Kung Pao chicken diced. The two are cooked in the same way, except that the diced chicken is replaced by old tofu. The finished dish is ruddy in color, fresh, spicy and sweet in taste, and has the tender and smooth taste of tofu. It is a creative dish that is sweet and sour.
Recipe Recommendations
- North tofu appropriate amount
- scallion appropriate amount
- white sugar 3 scoops
- soy sauce 2 tablespoons
- rice vinegar 2 tablespoons
- dried chili a little
- salt a little
- water starch appropriate amount
Steps for Kung Pao tofu
1
Cut the northern tofu into small square pieces.
2
Cut the green onion into small pieces; 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1/2 tablespoons of chicken essence, 3 tablespoons of sugar, and 1/3 tablespoon of salt, and mix well to form a sauce.
3
Fry the tofu pieces over medium heat until golden brown, pick up and drain the oil.
4
Leave a little oil in the pan and stir-fry the dried peppers over low heat.
5
Pour in the fried tofu and chopped green onion and stir fry quickly.
6
Pour in the sauce and stir fry well. (Wrap each piece of tofu with sauce)
7
Stir fry for a while, turn off the heat, and sprinkle with the fried peanuts.
8
Stir well until the soup thickens.