Kung Pao Tofu

Overview

Kung Pao Chicken is one of our favorite dishes. This dish combines a variety of ingredients and tastes spicy, sour and sweet. The chicken is soft and tender, and the peanuts are crispy and fragrant. Legend has it that the original creator of Kung Pao Chicken was Ding Baozhen. Ding Baozhen was a Jinshi during the Xianfeng period of the Qing Dynasty. He served as governor of Shandong and later as governor of Sichuan. He has always liked to eat dishes stir-fried with chili peppers, pork, and chicken. It is said that when he was working in Shandong, he ordered his chef to make dishes such as stir-fried chicken with sauce, which was very appetizing, but at that time this dish was not famous yet. After he was transferred to the governor of Sichuan, whenever he had a banquet, he would have his chef stir-fry diced chicken with peanuts, dried chili peppers and tender chicken. The meat was tender and delicious, and was very popular with the guests. Later, he was named Prince Shaobao by the imperial court for his meritorious service in guarding the border and fending off enemies. He was also known as Ding Gongbao. The stir-fried diced chicken cooked by his kitchen was also called Gongbao Chicken. Today I will make a vegetarian Kung Pao Tofu. It is just as delicious as a vegetarian dish without the chicken. Instant chicken has become very popular recently, and everyone is probably afraid of chicken. We really need to be brave when it comes to eating; the chicken, duck, fish, flour, oil, liquor, drinks, milk, etc. we eat all give us no worries. Every time before eating out, I have to hold my breath and concentrate, secretly make up my mind, and muster up the courage before I dare to use my chopsticks. In fact, there is no need to worry about these things. You can cook your favorite meals at home and the whole family can enjoy themselves around the table.

Tags

• hot dishes
• private kitchen
• common dishes
• children
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• balsamic vinegar
• cooking wine
• ginger
• light soy sauce
• peanuts
• pixian doubanjiang
• refined salt
• starch
• tofu
• white sugar
• zanthoxylum bungeanum
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Fry the peanuts until cooked and let cool, then peel them. Mince the ginger and cut the green onions into sections.

   

2. 2 Take a clean small bowl and pour in a tablespoon of light soy sauce.

   

3. 3 Pour in a tablespoon of cooking wine.

   

4. 4 Pour in a little balsamic vinegar (1/2 tablespoon).

   

5. 5 Pour in 1/2 tablespoon sesame oil.

   

6. 6 Add appropriate amount of refined salt.

   

7. 7 Dig in a tablespoon of sugar, add a little water to make a sauce and set aside.

   

8. 8 Cut the tofu into 1cm cubes.

   

9. 9 Pour vegetable oil into the pot. When the oil is 70% hot, pour in diced tofu, smooth and fry over low heat.

   

10. 10 When the tofu is slightly golden, take it out and control the oil and set aside.

    

11. 11 Leave the oil in the pot, add the Sichuan peppercorns and stir-fry until fragrant, then remove the Sichuan peppercorns.

    

12. 12 Dig in a tablespoon of Pixian bean paste and stir-fry the red oil.

    

13. 13 Pour in the minced ginger and green onions and stir-fry until fragrant.

    

14. 14 Pour in the prepared sauce and stir well.

    

15. 15 Pour in oil-controlled fried tofu cubes and stir-fry evenly.

    

16. 16 Add the peeled cooked peanuts and stir-fry evenly. Pour in water starch to thicken the sauce and collect the juice.