Kung Pao Tofu

Name: Kung Pao Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Deep-fried tofu diced; 50g Winter bamboo shoots; 30g Diced red pepper; 30g Diced yellow pepper; 30g Diced green onion; 10g Sliced ginger; 60g Fried peanuts; 3g Dried chili; 0.5g Chili noodles; 1g Peppercorns; 10g Shao wine; 15g Fresh soy sauce; 25g Rice vinegar; 20g Sugar; 1g Refined salt; 2g MSG; Some pepper; Some Cooking oil; Some starch

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Kung Pao Chicken is one of the representative dishes of Sichuan cuisine. It is also a traditional historical and cultural dish. It highlights the spicy, fresh, sweet, sour and tender characteristics of Sichuan cuisine. Therefore, it is listed as a compulsory exam for Sichuan chefs. Dishes. In recent years, the dishes derived from the practice of kung pao chicken are dazzling, such as kung pao meat, kung pao shrimp balls, kung pao fresh shells, kung pao diced fish, kung pao bullfrogs, kung pao quail, kung pao pigeons, etc. The list is endless. In fact, there is only one traditional Sichuan cuisine with Kung Pao Chicken, but because its recipe is quick and delicious and well mastered, it is more suitable for the taste of the public. Therefore, people have gradually started to use its recipe as a blueprint and made a lot of Delicious homemade dishes.
Traditional Kung Pao dishes are not very complicated to make. The key is the reasonable combination of sauces and flavors. As long as the combination is good, the taste is spicy and sweet, and the aftertaste is salty and fresh. It meets the operating requirements, even if it is done by a housewife. . In addition, Sichuan’s dried chili and chili noodles should be used in the use of raw materials. This dish can highlight the dry aroma effect. It is not recommended to use Pixian bean paste. Traditionally, this dish does not use bean paste. It is used in Sichuan cuisine. Not every dish uses bean paste. The sweetness and sourness of the juice is based on the sour and sweet taste of lychee. It can taste both sour and sweet. It is commonly known as the small lychee taste. It does not have the strong sourness and sweetness of sweet and sour dishes. The taste is moderate and very delicious. I don’t forget it, and it suits the tastes of foreigners. Many foreigners like this dish.
Today I will make a dish based on Kung Pao Chicken. This dish is a vegan dish called "Kong Pao Tofu." Before using the tofu, it is necessary to fry it in oil to make it slightly golden. The method of Kung Pao tofu is as follows;"

Kung Pao Tofu

1. Blend a bowl of juice; put a pinch of salt, pepper, MSG and sugar in the bowl.

2. Then add soy sauce, rice vinegar, and Shao wine.

3. Add a little starch and stir well, stir well in a bowl of juice and set aside.

4. Blanch the fried tofu cubes and winter bamboo shoots in water to remove the oxalic acid and oil from the tofu. The fried tofu blanched in water also facilitates the flavor during frying, and the taste is good.

5. Pour a little base oil into the wok and stir-fry the pepper and diced chili with cold oil to prevent the dried chilies from scorching.

6. Stir the dried chili until light amber, then pour in the colored pepper and diced green onion, ginger and stir well.

7. Then pour in the blanched tofu and winter bamboo shoots and stir-fry well, then sprinkle in a little chili noodles and stir-fry.

8. Finally, cook the blended bowl of juice and stir-fry evenly over high heat.

9. After the cooking juice in the pot has gelatinized, pour in the fried peanuts and stir well.

10. After stir-frying, it can be out of the pan and the dish is finished.

Tips:
Side dish characteristics: beautiful color, rich fragrance, sweet and sour and salty, slightly spicy aftertaste, soft tofu, crispy peanuts.

Tips;

1. When frying tofu in advance, use a higher oil temperature, so that the fried tofu will not be very hard. It is better to choose northern tofu.

2. The taste of the bowl juice is sweet and sour little lychee, and the ratio of sweet and sour should be moderate. After the sauce is cooked, the vinegar will volatilize part of the temperature in the pot, so the ratio of vinegar is slightly more than that of sugar. The ratio of one is also ok, and it is required that the speed of fry after cooking is fast.

3. The real Kung Pao chicken does not add fresh peppers and other ingredients. However, since this is a vegan dish, some ingredients can be added, such as replacing the diced bamboo shoots with diced water chestnuts. The taste is also very good.

This delicious family-vegetarian “Kung Pao Tofu” with a big stir-fry spoon is ready for your reference!

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