Kung Pao tofu
By AustinMayert
Strong sauce aroma, slightly spicy and salty.
Recipe Recommendations
- tofu a
- pea a dish of
- carrots a
- red pepper one
- bean paste appropriate amount
- white sugar 10g
- salt appropriate amount
- MSG appropriate amount
- water starch appropriate amount
- salty and fresh
- sneak
- ten minutes
- ordinary
Steps for Kung Pao tofu
1
Cut the tofu into dices about 1cm
2
Cut carrots into 0.7cm dices
3
Dice green onions, diced garlic, ginger, and pepper
4
Blanch carrots and peas in water, remove them and control the moisture for later use
5
Pour diced tofu into oil pan and fry until golden brown. Remove
6
Put a little oil in a frying spoon. After heating the oil, add green onions, ginger, garlic, and diced pepper and stir fry. Add a little bean paste.
7
Add diced tofu, diced carrots and peas, add a little sugar, add a little soup, wait for the soup to be collected, add MSG, thicken with water starch, sprinkle with clear oil and serve out of the pan.