Hello, I’m Clara. Today, we’re going to make kung pao tofu recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. 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 recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Kung Pao Tofu is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take 4 clove Garlic
- Prepare 2 Scallions
- Prepare 1 piece ger
- Make ready 1 bunch Gai Lan (Chinese Broccoli)
- Make ready 1 packages Firm Tofu
- Prepare 1/4 cup Unsalted Roasted Peanuts
- Get 1 tsp Szechuan Peppercorns
- Prepare 1 cup White Rice
- Make ready 2 tbsp Black Vinegar
- Prepare 2 tbsp Soy Sauce
- Take 1 tbsp Cornstarch
- Make ready 2 Dried Chilis
- Make ready 2 tbsp Sesame Oil
- Make ready 3/4 cup water
Steps to make Kung Pao Tofu:
- Peel and mince the garlic and ger.
- 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, ger 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 it up for this distinctive dish kung pao tofu recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
