Kung Pao Tofu

Name: Kung Pao Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece tofu; 10 Dried chili; 2 Green onions; A Cucumber; 3 tablespoons corn starch; Some salt; Some oil; Some Sugar; Some White vinegar; Some Soy sauce; Some Chicken Bouillon Powder; 5 cloves garlic; piece ginger

by User9227964044

4.7 (1)

Favorite

7

Difficulty

Easy

Time

20m

Serving

2

[Kong Pao Tofu] A dish evolved from the traditional Kung Pao Chicken. Although the tofu is deep-fried, it is coated in a sweet and sour sauce, which is not greasy at all. It is perfect for serving with rice and wine. "

Kung Pao Tofu

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.