Hey everyone, it is Drew, welcome to my recipe page. 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 will be really delicious.

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. Whisk them together, then pour the sauce over the tofu. Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.

Kung Pao Tofu is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Kung Pao Tofu is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have kung pao tofu using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Kung Pao Tofu:

1. Make ready 4 clove Garlic
2. Take 2 Scallions
3. Take 1 piece Ginger
4. Get 1 bunch Gai Lan (Chinese Broccoli)
5. Make ready 1 packages Firm Tofu
6. Prepare 1/4 cup Unsalted Roasted Peanuts
7. Prepare 1 tsp Szechuan Peppercorns
8. Get 1 cup White Rice
9. Make ready 2 tbsp Black Vinegar
10. Get 2 tbsp Soy Sauce
11. Take 1 tbsp Cornstarch
12. Get 2 Dried Chilis
13. Prepare 2 tbsp Sesame Oil
14. Prepare 3/4 cup water

Kung Pao Tofu; Kung Pao Tofu. In the Sichuan province of China where this dish originates, the tofu wouldn't be. Kung pao tofu is a dish that can be super spicy or just mildly spicy. What you do is fry up some dried red chilies in sesame oil for two minutes.

Instructions to make Kung Pao Tofu:

1. Peel and mince the garlic and ginger.
2. Slice the scallions.
3. Roughly chop the Chinese broccoli.
4. Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel.
5. With the side of your knife, smash the Szechuan peppercorns to crack them slightly.
6. Roughly chop the peanuts.
7. Cook the sticky rice in a rice cooker.
8. 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.
9. 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.
10. 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.
11. Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.
12. 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.
13. Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste.
14. 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 is a dish that can be super spicy or just mildly spicy. What you do is fry up some dried red chilies in sesame oil for two minutes. The chilies will release some nice spiciness into the oil and then you add in some crushed garlic and ginger, red peppers, spring onions and peanuts and stir fry it all together. Then you add the tofu back in, pour over some kung pao sauce and stir. Kung Pao Tofu would awesome served with my take on Wonton Soup.

So that is going to wrap this up with this exceptional food kung pao tofu recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!