Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kung pao tofu. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kung Pao Tofu is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kung Pao Tofu is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook kung pao tofu using 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Tofu:
- Make ready TOFU (used 2 packs of the Cauldron brand, 396g net each) see pic
- Prepare 2 packs medium/firm Tofu, drained (30 mins), cut into cubes
- Prepare 4-5 tablespoons Cornflour
- Prepare Sauce
- Get 3 tbsp dark soy sauce
- Prepare 2 tbsp hoisin sauce
- Make ready 2 tbsp brown sugar
- Take 1 tbsp rice vinegar
- Prepare 1 tbsp rice wine (Mirin)
- Make ready 1 teaspoon sriracha/yeos/any hot sauce
- Take 3 teaspoons cornflour
- Make ready Water (dash of water only)
- Make ready Stir Fry & Garnish
- Take 1/2-1 red chilli
- Get 1 heaping teaspoon garlic paste
- Prepare 1 heaping teaspoon ginger paste
- Get 2 medium bell peppers (green and red used here)
- Take 1 onion diced in chunks and separated
- Get 1 tbsp honey
- Prepare Handful peanuts, roasted
- Make ready Handful Spring onions and chives
Steps to make Kung Pao Tofu:
- 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.
- Whilst tofu is being pressed/drained, on medium heat roast the peanuts in a pan for 5-10mins. Check occasionally. Set aside.
- Again whilst waiting for the tofu, prepare the sauce by WHISKING together all the Sauce Ingredients above with a dash of water. Set aside.
- 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.
- In the same heated pan, add oil and stir in onion chunks, garlic and ginger paste and the red chilli. Cook for 3 mins.
- 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.
- 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.
- 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 with this special food kung pao tofu recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
