Kung Pao Tofu

Name: Kung Pao Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Marinated tofu; 1 Cucumber; 1 Green onions; 10g Red chili; 5g ginger; 5g garlic; 3 tablespoons corn starch; 1/2 a spoon salt; 4 tablespoons Sugar; 3 tablespoons Rice vinegar; 2 tablespoons Soy sauce; 1/2 a spoon Chicken Essence; 5 tablespoons water

by Le Yo Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When you are cooking this dish, if you have any questions, you can add WeChat "leyou517" for inquiries. I will answer seriously one by one.
There are many ways to make tofu. This kung pao tofu is evolved from kung pao chicken, but the chicken is replaced with tofu. In addition, I changed the peanuts to cucumbers for a refreshing taste. This dish is ruddy in color, spicy and sweet. It is a home-cooked dish that is very easy to cook with.
Tofu is a food for replenishing heat and clearing away heat. Regular consumption can nourish the middle and nourish qi, clear away heat and moisturize dryness, promote body fluid and quench thirst, and clean the stomach. It is more suitable for people who have heat constitution, bad breath, thirst, unclear stomach, and those who are nursing after fever.

Kung Pao Tofu

1. Prepare ingredients.

2. Cut the tofu into small pieces, cut the green onion into sections, dice the cucumber, cut the red pepper into sections, and mince the green onion, ginger, and garlic for later use.

3. Pour an appropriate amount of oil into the pot. After the oil is hot, put the tofu into the pot and fry slowly. (When the tofu is just put in the pot, if you need to turn the pot, gently shake the pot, don't use a spatula to turn the tofu, it is easy to break the tofu)

4. Remove the tofu when it is deep-fried until the surface is golden. As shown

5. Prepare a bowl of juice. Take a clean bowl, then add 3 spoons of cornstarch, half a spoon of salt, 4 spoons of sugar, 3 spoons of rice vinegar, 2 spoons of soy sauce, half a spoon of chicken essence, and 5 spoons of water to make a bowl of juice for later use. (There is a salty taste in soy sauce, so be careful when adding salt)

6. Pour a proper amount of oil into the pot, add the red pepper section and a dozen peppercorns to stir fry the aroma when the oil is hot, then add the green onion, ginger, garlic and stir fry for the aroma. (You can also put a little less Pixian bean paste and stir-fry to get some red oil, so that the color of the finished dish will be more beautiful.)