1. Prepare ingredients.
2. Cut the tofu into small pieces, the green onion into sections, the cucumber into small cubes, the dried chili into sections, and the ginger and garlic into fine pieces for later use.
3. Pour an appropriate amount of oil into the pot, heat the oil to 50% heat, put the tofu in the pot, and fry slowly.
4. Deep-fry the tofu until golden brown and remove the tofu.
5. Prepare a clean bowl, add 3 tablespoons of cornstarch, half a tablespoon of salt, 4 tablespoons of sugar, 3 tablespoons of vinegar, 2 tablespoons of soy sauce, 1⁄2 tablespoon of chicken essence, appropriate amount of water to make a juice, set aside.
6. Pour oil into the pan, add the red pepper section and dozens of peppercorns after the oil is hot, stir fry for a fragrance, and then add the onion, ginger, garlic and stir fry for a fragrance.
7. Put the tofu in the pot and stir fry evenly.
8. Put the diced cucumber and green onion into the pot and stir fry, pour in the juice and continue to stir fry for 2 minutes.
9. Out of the pot, the delicious Kung Pao tofu is ready.
Tips:When frying tofu, pay attention to adjusting the heat~
