Kung Pao Tofu
Kung Pao Tofu

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kung pao tofu. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kung Pao Tofu is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Kung Pao Tofu is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook kung pao tofu using 21 ingredients and 8 steps. Here is how you cook that.

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

So that’s going to wrap this up for this special food kung pao tofu recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!