Kung Pao Tofu

Overview

How to cook Kung Pao Tofu at home

Tags

• hot dishes
• cooking wine
• dried chili pepper
• garlic
• northern tofu
• onions
• peanuts
• pixian doubanjiang
• starch
• white sugar
• zanthoxylum bungeanum
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut northern tofu into 1.5 cm wide tofu cubes. One piece of tofu can be cut into about 140 pieces.

   

2. 2 Mince the garlic, cut the dried chilies into sections, and cut the green onions into sections.

   

3. 3 Cut the carrots into 1cm dice.

   

4. 4 Put oil in the pot, add peanuts to the cold oil. As the oil temperature rises, the peanuts are also heating up. When a small amount of oil smoke comes out from the side of the pot, that is, when the oil temperature reaches 80% hot, take out the peanuts and set aside.

   

5. 5 Put the tofu cubes one by one into the oil where the peanuts have been fried.

   

6. 6 Remove from frying when golden brown.

   

7. 7 Put appropriate amount of salt, soy sauce, cooking wine, sugar, starch, and a small amount of water into the bowl and stir evenly.

   

8. 8 Leave the bottom oil in the pot, add Pixian bean paste and peppercorns.

   

9. 9 After sautéing until fragrant, add minced garlic and chili pepper segments and continue to stir-fry.

   

10. 10 Add diced carrots. The beta carotene in carrots is soluble in fat, so fry the carrots first to avoid losing nutrients.

    

11. 11 Then add the tofu cubes.

    

12. 12 Stir fry for a few times and add peanuts.

    

13. 13 Finally, add the green onions, pour the prepared sauce along the edge of the pot, stir-fry for a few times and it is ready to serve.