Kung Pao Tofu. 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.
I love Chinese takeout, but I don't love all the extra calories. That's why I like to take classic Chinese dishes and make lighter versions. Kung Pao Tofu is a delicious Chinese-American stir-fry that's based on a classic Sichuan chicken dish called Gong Bao Ji Ding. This Tasty Kung Pao Tofu using 14 simple ingredients and 14 easy steps. Follow these simple steps to achieve it.
Ingredients of Kung Pao Tofu
- It’s 4 clove of Garlic.
- You need 2 of Scallions.
- It’s 1 piece of Ginger.
- Prepare 1 bunch of Gai Lan (Chinese Broccoli).
- It’s 1 packages of Firm Tofu.
- It’s 1/4 cup of Unsalted Roasted Peanuts.
- You need 1 tsp of Szechuan Peppercorns.
- It’s 1 cup of White Rice.
- You need 2 tbsp of Black Vinegar.
- Prepare 2 tbsp of Soy Sauce.
- Prepare 1 tbsp of Cornstarch.
- Prepare 2 of Dried Chilis.
- Prepare 2 tbsp of Sesame Oil.
- Prepare 3/4 cup of water.
For my Kung Pao Tofu, I've taken inspiration from both versions. Happy Lunar New Year, my friends! Kung Pao Chicken has been on my mind lately. It's a spicy, intensely flavoured dish with its roots in Sichuan cuisine but.
Kung Pao Tofu instructions
- 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..
Kung Pao Tofu with bell peppers, zucchini, onions, tofu, peanuts and magical spicy sauce you can make at home, no need for takeout! 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. 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.
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