Kung Pao Tofu
Overview
According to online introduction, Kung Pao Tofu is one of the traditional famous dishes in Sichuan Province. It is stir-fried with old tofu, dried chili peppers, peanuts and other ingredients. This dish evolved from Kung Pao Chicken. The cooking methods of the two are basically the same, except that the diced chicken is replaced by old tofu. I have made this dish before, but this time I added a spoonful of Mao De Gong spicy sauce at the end to make it taste even better. This spicy sauce is only slightly spicy and can enhance the flavor. The finished dish is red in color. The tofu is wrapped in a thick layer of soup and paired with the crispy peanuts. It is a delicious and classic side dish...
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Ingredients
Steps
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A packet of spicy cooked peanuts
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Chop the ginger and garlic, cut the green pepper into small pieces, and cut the dried chili pepper and garlic sprouts into small pieces
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Let the firm tofu sit for 20 minutes, dry the surface water, and then cut into small cubes of about 1cm
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Heat oil in a pot, add tofu and fry over medium heat
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Fry until golden brown as shown in the picture, then set aside
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Take a small bowl and add the following ingredients: cornstarch, salt, light soy sauce, dark soy sauce, oyster sauce, pepper, chicken powder, water and mix well to make the cucumber juice
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Heat a little oil in a pot, add ginger, garlic and dried chili and stir-fry over low heat until fragrant
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Add green pepper and garlic segments and stir-fry
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Pour in the fried tofu and add a tablespoon of spicy sauce
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Pour in the prepared zucchini juice and bring to a boil, then simmer over low heat
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Finally, turn off the heat, add cooked peanuts and stir-fry evenly
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Finished product pictures
