Kung Pao Tofu is a vegetarian version of the popular Chinese dish from the Sichuan province of China. Crispy tofu and vegetables drenched in a sweet and spicy sticky stir fry sauce is delicious served over rice or tossed with stir fry noodles.
Ingredients:
1 block of extra firm tofu, pressed, torn into chunks
2 Tablespoons corn starch
2 Tablespoons oil
salt and pepper to taste
1/2 red bell pepper, diced
3-4 mushrooms, diced
1/2 cup broccoli florets
2 stalks spring onion, sliced
sesame seeds for garnish
Kung Pao Sauce:
1/2 cup soy sauce
1/4 cup water
2 Tablespoons sesame oil
2 Tablespoons rice vinegar
2 Tablespoons brown sugar
4-5 Sichuan peppercorns
2 cloves garlic, minced
1 inch ginger, minced
3-4 dried red chili(optional)
2 Tablespoons corn starch mixed with 2 Tablespoons cold water for slurry
Method:
1. Coat the tofu chunks with corn starch, oil and season with salt and pepper. Bake in air fryer at 350 for 15 minutes, until crispy and golden. Set aside.
2. Meanwhile, mix together the ingredients for the sauce, except the corn starch slurry.
3. Heat wok on high and add 1 Tablespoon oil. Stir fry the diced vegetables and red chili if using quickly for about 4 minutes. Remove from wok and set aside.
4. In the same wok, add the prepared sauce and cook on low heat for about 8 minutes. Stir in the slurry and turn the stove off. You will have a thick stir fry Kung Pao sauce.
5. Now, add the stir fried vegetables and tofu. Toss to combine.
6. Garnish with sliced spring onion, sesame seeds and crushed roasted peanuts. Serve over rice or stir fried noodles.
Notes:
Not everyone likes Sichuan peppercorn. They are tiny peppercorns that will numb your tongue when bitten on. This would take the edge of the spicy dishes from Sichuan province. I like the taste, but my husband doesn't like them.
You can use Siracha sauce instead of the Sichuan peppercorn and avoid dried red chili.
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