Hi, I am Clara. Today, we’re going to prepare kung pao tofu recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kung Pao Tofu Recipe
Kung Pao Tofu is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Kung Pao Tofu is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook kung pao tofu using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Tofu:
- Get 4 clove Garlic
- Make ready 2 Scallions
- Make ready 1 piece Ginger
- Get 1 bunch Gai Lan (Chinese Broccoli)
- Prepare 1 packages Firm Tofu
- Get 1/4 cup Unsalted Roasted Peanuts
- Make ready 1 tsp Szechuan Peppercorns
- Make ready 1 cup White Rice
- Get 2 tbsp Black Vinegar
- Take 2 tbsp Soy Sauce
- Make ready 1 tbsp Cornstarch
- Make ready 2 Dried Chilis
- Prepare 2 tbsp Sesame Oil
- Prepare 3/4 cup water
Steps to make Kung Pao Tofu:
- Peel and mince the garlic and ginger.
- Slice the scallions.
- Roughly chop the Chinese broccoli.
- Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel.
- With the side of your knife, smash the Szechuan peppercorns to crack them slightly.
- Roughly chop the peanuts.
- Cook the sticky rice in a rice cooker.
- In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until sausage. Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally. Transfer to a plate.
- While the tofu cooks, make the slurry. In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and ¾ cup of water until smooth.
- In the same pan, heat a couple teaspoons of oil on medium-high until sausage. Add the Chinese broccoliand cook 1 to 2 minutes, or until bright green.
- Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.
- Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as you’d like, depending on how spicy you’d like the dish to be. Cook for 30 seconds to 1 minute, or until thoroughly combined.
- Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste.
- To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis. Garnish with the chopped peanuts.
So that is going to wrap this up for this distinctive dish kung pao tofu recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
