Kung Pao tofu recipes

Kung Pao Tofu: A Step-by-Step Guide

Kung Pao Tofu, a vegetarian twist on the classic Sichuan dish, combines crispy tofu, crunchy peanuts, and a spicy-savory sauce for a flavorful meal. Here’s how to make it:

Ingredients:

- 400g firm tofu, cubed and pressed

- 3 tbsp vegetable oil

- 1 cup peanuts

- 2 dried chilies, seeds removed (adjust to taste)

- 2 cloves garlic, minced

- 1 tbsp ginger, grated

- 2 green onions, chopped

- For sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tbsp oyster sauce, 1 tbsp water, and 1 tsp cornstarch mixed well.

Instructions:

1. Prepare tofu: Press tofu to remove excess water, then fry cubes in oil until golden. Drain on paper towels.

2. Stir-fry aromatics: Heat 1 tbsp oil in a wok. Add dried chilies, garlic, and ginger; stir-fry for 30 seconds until fragrant.

3. Cook peanuts: Add peanuts and stir-fry for 1 minute until lightly toasted.

4. Combine: Return tofu to the wok. Pour the sauce over, stirring constantly to coat evenly. Simmer for 2 minutes until thickened.

5. Finish: Add green onions, toss, and serve hot with steamed rice.

Tips: For extra heat, add a pinch of Sichuan peppercorn. Firm tofu holds its shape better than soft varieties. Enjoy this spicy, nutty, and satisfying dish in under 30 minutes!