When I saw the recipe for this dish on the Internet, I thought my husband must love it very much. As expected, he said it was good while eating.
Although the peanuts and tofu have been fried, they are wrapped in a sweet and sour sauce that is not greasy at all and are very suitable for serving with rice and wine.
Kung Pao tofu
By JoanyStehr
Recipe Recommendations
- Purple pepper 15g
- garlic moss 50g
- sesame 10g
- cold boiled water appropriate amount
- starch appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- half an hour
- simple
Steps for Kung Pao tofu
1
Materials are ready.
2
Cut tofu into diced cubes and set aside.
3
Mix the seasoning sauce, dice the garlic moss and purple pepper and prepare.
4
Stir fry sesame seeds until fragrant and place on a plate. Set aside.
5
Deep-fry the peanuts in oil and place on a plate.
6
Heat the oil in a wok, add in diced tofu and fry until golden brown on both sides.
7
Drain the oil, remove and plate for later use.
8
Pour the seasoning juice into another pan.
9
Stir until sticky, add in the fried tofu, garlic moss and purple pepper, and stir fry for 2 minutes.
10
Pour in the peanuts and stir fry evenly. Sprinkle with cooked sesame seeds and serve on a plate.Kung Pao tofu Make Tips
Mix seasonings according to your taste.