Hello, I’m Kate. Today, we’re going to make kung pao tofu recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to 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 popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Kung Pao Tofu is something which I have loved my entire life.
To bewith this particular recipe, we must prepare a few components. You can cook kung pao tofu using 14 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Kung Pao Tofu:
- Take 4 clove Garlic
- Take 2 Scallions
- Take 1 piece Ginger
- Prepare 1 bunch Gai Lan (Chinese Broccoli)
- Prepare 1 packages Firm Tofu
- Make ready 1/4 cup Unsalted Roasted Peanuts
- Prepare 1 tsp Szechuan Peppercorns
- Make ready 1 cup White Rice
- Make ready 2 tbsp Black Vinegar
- Make ready 2 tbsp Soy Sauce
- Make ready 1 tbsp Cornstarch
- Get 2 Dried Chilis
- Prepare 2 tbsp Sesame Oil
- Prepare 3/4 cup water
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.
So that’s going to wrap it up for this distinctive dish kung pao tofu recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
