Kung Pao Tofu
by Chef Song Song
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare ingredients
2. Tofu, diced cucumber, minced garlic
3. Prepare a small bowl and pour a little water, add two teaspoons of light soy sauce, one teaspoon and a half dark soy sauce, one teaspoon balsamic vinegar, one teaspoon sugar, one quarter teaspoon salt and chicken powder and mix thoroughly
4. Pour the right amount of base oil in the frying pan and cook until 70% of the hot tofu is fried
5. When the tofu skin is golden, take out the oil control and set aside
6. Leave a little oil in the pot and saute the peppercorns until fragrant. Remove and discard.
7. Add minced garlic and chili and stir fry until fragrant
8. Pour in tofu and seasonings and bring to a boil
9. Cook until the soup is thick, add cucumber and stir fry evenly
10. Use a little cornstarch to make water
11. Finished product
12. Finished product
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