Kung Pao Tofu

Overview

Kung Pao Tofu is evolved from Kung Pao Chicken. The cooking methods of the two are the same, except that tofu replaces the diced chicken. The soft and glutinous tofu, the fragrant and refreshing cucumber, and the not too much spicy and sweet soup are definitely a good partner for rice. You can't even think about eating more than one bowl of rice.

Tags

• hot dishes
• home cooking
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken soup
• cooking wine
• corn starch
• cucumber
• ginger powder
• lao doufu
• light soy sauce
• msg
• peanuts
• red bean paste
• white sugar
• zanthoxylum bungeanum
• carrot
• minced green onion
• salt

Ingredients

Steps

1. 1 Cut the tofu, cucumber and carrot into small dices, and mince the onion and ginger. Wash the peanuts (or not wash them) to remove the moisture. Put the Sichuan peppercorns into a small bowl and add half a bowl of boiling water to brew the Sichuan peppercorns water and set aside. Add corn starch to water and mix thoroughly to make water starch.

   

2. 2 Pour a little oil into the wok, add peanuts and fry over low heat until crispy, remove and let cool, rub off the red coating and set aside.

   

3. 3 Add oil to the pot again, heat to 70% heat, add tofu, fry until yellow, drain and set aside.

   

4. 4 Leave the oil in the pot and stir-fry the minced onion and ginger over low heat. Add the bean paste and stir-fry until the red oil turns out.

   

5. 5 Add the diced carrots and stir-fry until half cooked.

   

6. 6 Strain out the peppercorns and keep the peppercorn water.

   

7. 7 Add light soy sauce, peppercorn water, cooking wine, white sugar, salt and water to the pot.

   

8. 8 After boiling, pour in the diced tofu,

   

9. 9 After boiling again, add chicken essence, add diced cucumber and peanuts and stir-fry for a few times.

   

10. 10 Add water starch to thicken it.