Kung Pao Tofu

Overview

The dishes are colorful, slightly spicy and slightly sweet and sour. The diced tofu is crispy on the outside and tender on the inside. The peanut kernels are crispy and fragrant. It’s a delicious and beautiful side dish

Tags

• hot dishes
• vegetarian
• children
• sichuan cuisine
• banquet dishes
• lunch
• banquet
• famous dishes
• chicken essence
• corn oil
• dried red chili pepper
• garlic
• green pepper
• light soy sauce
• msg
• onions
• peanut kernels
• red pepper
• tofu
• vinegar
• water starch
• white sugar
• ginger
• peppercorns
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the required ingredients. Put all the seasonings except salt and corn oil in a small bowl, stir well to make the sauce.

   

2. 2 Heat the wok until corn oil (a little more) is added, cut the tofu into small cubes of about 0.8CM, add oil until the surface is slightly dry and turns yellow, take it out and set aside.

   

3. 3 Put the peanut kernels into the oil pan, fry in oil until crispy and fragrant, take out.

   

4. 4 Oiled peanut kernels and tofu cubes.

   

5. 5 Wash the green and red peppers and cut them into small pieces, remove the seeds from the dry red peppers and cut them into small pieces, mince the ginger and garlic, cut the green onions into small pieces, and add an appropriate amount of peppercorns (shoot in later)

   

6. 6 Leave an appropriate amount of base oil in the wok, add peppercorns and dried red chili segments and stir-fry until fragrant.

   

7. 7 Add green and red peppers and stir-fry briefly, then add a little salt and stir-fry evenly.

   

8. 8 Add in diced tofu and stir-fry evenly.

   

9. 9 Add peanut kernels and stir well.

   

10. 10 Add the prepared sauce and stir-fry evenly.

    

11. 11 Finally, sprinkle in the green onions and stir-fry evenly before serving.