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Practical Method to Serving Extraordinary Kung Pao Tofu

Hoping to dine Kung Pao Tofu a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful procedures on cooking a Kung Pao Tofu like a famous chef made.

Kung Pao Tofu

We hope you got insight from reading it, now let's go back to kung pao tofu recipe. You can have kung pao tofu using 21 ingredients and 8 steps. Here is how you achieve it.

To prepare an unforgettable Kung Pao Tofu, below are the components required:

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

After preparing the components, next you are ready to make your tasty Kung Pao Tofu by following the guidances on this section:

  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! 👍🏼.

This Kung Pao Tofu is a plant-based alternative to Kung Pao Chicken, a stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. I'm a sauce person and the kung pao tofu hit the spot. Along the way I found another way to roast peanuts. Buy peanuts with skin maybe from an Asian grocery store, set a layer on a pan in an oven, and put them in before the oven heats up. Kung Pao tofu, cashew tofu, plant-based Chinese heaven - I'm not sure what to call this really.

Recipe : Kung Pao Tofu

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