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Variety to Serving Appetizing Kung Pao Tofu

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Kung Pao Tofu

We hope you got benefit from reading it, now let's go back to kung pao tofu recipe. You can have kung pao tofu using 21 ingredients and 8 steps. Here is how you do it.

To prepare an unforgettable Kung Pao Tofu, here are the materials needed:

  1. Get of TOFU (used 2 packs of the Cauldron brand, 396g net each) see pic.
  2. Get 2 packs of medium/firm Tofu, drained (30 mins), cut into cubes.
  3. Provide 4-5 tablespoons of Cornflour.
  4. Get of Sauce.
  5. Get 3 tbsp of dark soy sauce.
  6. Prepare 2 tbsp of hoisin sauce.
  7. Use 2 tbsp of brown sugar.
  8. Get 1 tbsp of rice vinegar.
  9. Provide 1 tbsp of rice wine (Mirin).
  10. Use 1 teaspoon of sriracha/yeos/any hot sauce.
  11. Use 3 teaspoons of cornflour.
  12. Use of Water (dash of water only).
  13. Prepare of Stir Fry & Garnish.
  14. Provide 1/2-1 of red chilli.
  15. Take 1 of heaping teaspoon garlic paste.
  16. Get 1 of heaping teaspoon ginger paste.
  17. Get 2 of medium bell peppers (green and red used here).
  18. Provide 1 of onion diced in chunks and separated.
  19. You need 1 tbsp of honey.
  20. Get Handful of peanuts, roasted.
  21. Provide Handful of Spring onions and chives.

After preparing the ingridients, now you are good to prepare your tasty Kung Pao Tofu by following the guidances below:

  1. Remove the tofu blocks from packs and press to drain them. I wrapped each tofu block with 2 sets of paper towels each, pressed with a heavy weight (book/bowl) on top to drain excess moisture. Leave to drain for 30 mins. The tofu brand that I used in the UK is shown below (2 packs). Tofu selected must be Medium or Firm..
  2. Whilst tofu is being pressed/drained, on medium heat roast the peanuts in a pan for 5-10mins. Check occasionally. Set aside..
  3. Again whilst waiting for the tofu, prepare the sauce by WHISKING together all the Sauce Ingredients above with a dash of water. Set aside..
  4. After 30 mins, once tofu pressed/drained, cut into small cubes. In a Bowl, stir in cubed tofus with 4-5 tablespoons cornflour and mix to coat all (see pic). Once all coated, in a heated pan, add oil and fry the tofu (on all sides) on medium heat for 6-7 mins, until golden brown. Add tiny pinch of salt. Remove and set aside..
  5. In the same heated pan, add oil and stir in onion chunks, garlic and ginger paste and the red chilli. Cook for 3 mins..
  6. Then add in red and green peppers, spring onions and stir fry/saute together for 5 mins. Add in the Tofu and mix for 2 mins..
  7. Then pour sauce all over and mix everything. The tofu and veggies will be coated immediately. To deglaze slightly, add another dash of water and mix. Let cook for 2-3 mins with sauce..
  8. Finish my drizzling 1 tbsp of honey on top of it all to coat and caramelise the tofu topping and stir! Remove from heat. Garnish with roasted peanuts and spring onions/chives. Serve with rice! 👍🏼.

Recipe : Kung Pao Tofu

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