Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kung pao tofu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kung Pao Tofu is a vegan version developed from Kung Pao Chicken which gets the same popularity with Besides this kung pao tofu, you still have other options like Kung pao mushroom, Kung pao. Kung pao tofu is something that I have eaten at restaurants a lot, but until now I had never made it at home. I don't know what I was waiting for because restaurant worthy kung pao tofu is so easy to.
Kung Pao Tofu is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Kung Pao Tofu is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have kung pao tofu using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Tofu:
- Take 4 clove Garlic
- Take 2 Scallions
- Get 1 piece Ginger
- Prepare 1 bunch Gai Lan (Chinese Broccoli)
- Get 1 packages Firm Tofu
- Take 1/4 cup Unsalted Roasted Peanuts
- Make ready 1 tsp Szechuan Peppercorns
- Take 1 cup White Rice
- Make ready 2 tbsp Black Vinegar
- Make ready 2 tbsp Soy Sauce
- Make ready 1 tbsp Cornstarch
- Take 2 Dried Chilis
- Prepare 2 tbsp Sesame Oil
- Get 3/4 cup water
Kung pao tofu is a vegetarian version of the famous Sichuan dish, kung pao chicken. You may be thinking that kung pao dishes like this kung pao tofu fall within the realm of American classics like. Kung Pao Tofu is a delicious Chinese-American stir-fry that's based on a classic Sichuan chicken dish called Gong Bao Ji Ding. For my Kung Pao Tofu, I've taken inspiration from both versions.
Instructions 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 hot. 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 hot. 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.
Real-Deal Kung Pao Tofu (宫爆豆腐) - The real-deal recipe that will help you create There are so many reasons to love Kung Pao Tofu. The crispy and flavorful tofu, the scrumptious sticky sauce that. This Kung Pao Tofu (宫爆豆腐) recipe is a lighter and healthier take on the classic Chinese take out! Featuring crispy tofu, roasted peanuts and bell peppers all tossed in a sweet. Happy Lunar New Year, my friends!
So that is going to wrap this up for this special food kung pao tofu recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
