Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kung pao tofu. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Kung Pao Tofu is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have kung pao tofu using 14 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Kung Pao Tofu:
- Get Garlic
- Prepare Scallions
- Make ready Ginger
- Get Gai Lan (Chinese Broccoli)
- Take Firm Tofu
- Get Unsalted Roasted Peanuts
- Get Szechuan Peppercorns
- Make ready White Rice
- Take Black Vinegar
- Make ready Soy Sauce
- Take Cornstarch
- Get Dried Chilis
- Make ready Sesame Oil
- Get 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’s going to wrap it up with this exceptional food kung pao tofu recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
