Kung Pao Tofu
Kung Pao Tofu

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, kung pao tofu. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Kung Pao Tofu is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Kung Pao Tofu is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook kung pao tofu using 21 ingredients and 8 steps. Here is how you can achieve it.

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

So that is going to wrap this up with this exceptional food kung pao tofu recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!