Kung Pao Tofu

Kung Pao Tofu

by Falling cherry

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Kung Pao Tofu evolved from Kung Pao Chicken. The cooking methods of the two are the same, except that tofu replaces the diced chicken. The soft and glutinous tofu, the refreshing cucumber and the not much spicy and sweet soup are definitely good partners for rice. You can't even eat a bowl of rice. "

Ingredients

Kung Pao Tofu

1. Cut tofu, cucumber and carrot into small cubes, mince green onion and ginger. The peanuts are washed clean (or not washed) to control the moisture. Put the peppercorns in a small bowl and add half a bowl of boiling water to soak the peppercorns water for later use. The corn starch is mixed with water to make water starch for later use.

Kung Pao Tofu recipe

2. Pour a little oil in the wok and stir-fry the peanuts over low heat until fragrant and crispy, let out to cool, rub off the red clothes and set aside.

Kung Pao Tofu recipe

3. Add oil again in the pot, heat it to 70% heat, add tofu, and fry until it is yellow and the oil is controlled for use.

Kung Pao Tofu recipe

4. Leave the bottom oil in the pot and fry the chopped green onion and ginger on a low heat, add the bean paste and fry the red oil.

Kung Pao Tofu recipe

5. Add the diced carrots and stir fry until half cooked.

Kung Pao Tofu recipe

6. Filter out the pepper and leave the pepper water.

Kung Pao Tofu recipe

7. Add lightly soy sauce, pepper water, cooking wine, sugar, salt and water to the pot.

Kung Pao Tofu recipe

8. Bring to a boil and pour in tofu cubes,

Kung Pao Tofu recipe

9. Bring to the boil again, add the chicken essence, add the diced cucumber and peanuts and stir fry a few times.

Kung Pao Tofu recipe

10. Add water and starch to thicken and serve.

Kung Pao Tofu recipe

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