Kung Pao Tofu

Overview

Everyone has eaten Kung Pao Chicken. It is very delicious and goes well with rice. Today we are going to make Kung Pao Tofu. It tastes super delicious. If you like it, check it out:

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• spring recipes
• banquet dishes
• balsamic vinegar
• cooked peanuts
• cooking wine
• light soy sauce
• northern tofu
• onions
• pixian hot sauce
• starch
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare tofu and cooked peanuts, cut the tofu into small pieces, control the water and set aside.

   

2. 2 Add more oil to the pot (add more oil) and fry the tofu in batches.

   

3. 3 Fry until light yellow, remove and set aside.

   

4. 4 Bowl juice: 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of balsamic vinegar, 1 tablespoon of white sugar (you can control the sweet and sour ratio flexibly), a little sesame oil, an appropriate amount of starch and salt, add an appropriate amount of water and mix thoroughly and set aside.

   

5. 5 Chop onions and ginger and set aside

   

6. 6 Add a little base oil to the pot, add appropriate amount of Sichuan peppercorns, stir over low heat until fragrant, then remove the Sichuan peppercorns.

   

7. 7 Add 1 tbsp of Pixian hot sauce and stir-fry until red oil comes out.

   

8. 8 Add onion and ginger and stir-fry until fragrant

   

9. 9 Pour the juice into the bowl and bring to a boil.

   

10. 10 Add fried tofu.

    

11. 11 Reduce the juice over high heat, add peanuts, and turn a spoon.

    

12. 12 Turn off the heat, finished product

    

13. 13 Load