Today I will make a favorite dish of mine that I usually pick up at the local fast food Chinese restaurant: Kung Pao tofu.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame seed oil
- 2 teaspoons chinese rice wine
- 1 tablespoon chili garlic sauce
- 1 tablespoon szechwan peppercorns ground
Main dish
- 1 lb extra firm tofu drained, pressed, and diced
- 1 1/2 tablespoons cornstarch plus a few tablespoons to coat the tofu
- 2 tablespoons water
- 1 tablespoon hot chili oil
- 1 tablespoon toasted sesame seed oil
- 1 teaspoon fresh ginger finely minced
- 1 clove garlic minced
- 3 each dried chilis or to taste
- 2 stalks celery diced
- 2 each carrots diced
- 1 can bamboo shoots
- 1 can mushrooms or fresh
- 1 can baby corn
- 1 cup roasted unsalted peanuts
Ingredients
Sauce
Main dish
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Instructions
Sauce
- Place all ingredients in mixing bowl and mix. Set aside.
Fry tofu
- Coat the diced tofu with cornstarch and place in hot frier or pan with 350-360 degree Fahrenheit oil and fry until golden brown.
Cook
- First mix the 1 1/2 tablespoons cornstarch with the 2 tablespoons water to get out all the lumps and incorporate the two. Set aside.
- Put the hot chili oil and sesame seed oil in a hot wok and heat oil. Once hot add the celery and carrots and stir-fry until starts to get tender.
- Add the dried chili peppers, ginger, garlic and continue to stir-fry for an additional minute.
- Add tofu and stir-fry a few more minutes until they start to get some color to them.
- Add the mushrooms, water chestnuts, bamboo shoots, and baby corn and stir-fry until they get hot and get some color to them.
- Add the sauce and stir-fry until it starts to boil. Re-mix the cornstarch slurry so it is no longer separated, and slowly add to the sauce mixing while pouring.
- Once the sauce is thickened add the peanuts, then serve. You can serve over rice, or other grains of your choice.
Recipe Notes
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