Name: Kung Pao Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Firm tofu; 1 package Cooked peanuts; Some ginger; Some garlic; Some Dried chili; 1 piece green pepper; 1 piece Garlic sprouts; 1 tablespoon Spicy sauce; 2g salt; 2 tablespoons Soy sauce; 2g Chicken noodles; 1 tablespoon Oyster sauce; 3g White pepper; 1 tablespoon Corn flour

Kung Pao Tofu

by One degree below zero 0511

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

According to online introduction, Gongbao tofu is one of the traditional famous dishes in Sichuan Province. It is made with ingredients such as old tofu, dried chili and peanuts. This dish evolved from Kung Pao Chicken. The cooking methods of the two are basically the same, except that the chicken is replaced by old tofu. I have made this dish before, but this time I added a spoonful of Mao De Gong chili sauce at the end to make it taste even better. This spicy sauce is only slightly spicy and can play a role in enhancing the fragrance. The finished dish is ruddy in color. The tofu is wrapped in a thick soup and is crispy with peanuts. It is a delicious and classic meal... ..."

Kung Pao Tofu

1. A pack of spicy cooked peanuts

2. Chop ginger and garlic, cut green pepper into small pieces, cut dried chili and garlic into small pieces

3. The hard tofu is placed for 20 minutes and then wiped off the surface water, and then cut into small cubes of about 1cm

4. Heat the oil in the pot and fry the tofu over medium heat

5. When it is golden brown as shown in the picture, take it out and set aside

6. Take a small bowl and add the following ingredients: cornstarch, salt, light soy sauce, dark soy sauce, oyster sauce, pepper, chicken powder, mix well with water to make a sauce

7. Add a little oil to the pot to heat up, add ginger, garlic and dried chilies to a low heat and stir fry to create a fragrance

8. Add green pepper and garlic and stir fry

9. Pour in the fried tofu and add a tablespoon of spicy sauce

10. Pour in the prepared Citrus juice and bring to a boil, simmer on low heat

11. Finally turn off the heat, add cooked peanuts and stir fry evenly

12. Finished picture

Tips:
1. It is best to let tofu stand for 20 minutes, there will be a lot of water seeping out. Dry the surface water to reduce oil splashing when frying in the pan.
2. Cut the tofu into small cubes of about 1cm, and deep-fry the tofu over medium heat until the surface is golden brown. The frying time should not be too long or the tofu will become hard.
3. Different ingredients can be added to the prepared Ciju juice according to personal taste. The amount of soy sauce only needs a few drops. If there are too many, the color of the finished product is too dark and unsightly
4. After the ci juice is boiled in the pan, simmer it on a low heat to allow the tofu to fully absorb the flavor of the soup, and finally turn off the heat and then add peanuts and stir fry.