Recipe of Speedy Kung Pao Tofu

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The ingredients needed to make Kung Pao Tofu:

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

I've got a ton of tricks to help you turn a humble block of tofu into a savory. Kung pao tofu is a vegetarian version of the famous Sichuan dish, kung pao chicken. Kung Pao Tofu with bell peppers, zucchini, onions, tofu, peanuts and magical spicy sauce you can make at home, no need for takeout! Kung Pao Tofu is a delicious Chinese-American stir-fry that's based on a classic Sichuan chicken dish called Gong Bao Ji Ding.

Instructions 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! 👍🏼

Kung Pao Tofu with bell peppers, zucchini, onions, tofu, peanuts and magical spicy sauce you can make at home, no need for takeout! 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. 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.

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