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Kung Pao Tofu
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of hoisin sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1/2 teaspoon of red pepper flakes
- 1 bell pepper, diced
- 1/2 cup of roasted peanuts
- 4 green onions, sliced
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, and 1 tablespoon of cornstarch. Set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the minced garlic, minced ginger, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add the diced bell pepper to the skillet and cook for 2-3 minutes until slightly softened.
- Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens.
- Stir in the roasted peanuts and sliced green onions, reserving some for garnish.
- Serve the Kung Pao Tofu over cooked rice and garnish with the remaining green onions. Enjoy!
Kung Pao Tofu is a classic Chinese dish with a rich history dating back to the Qing Dynasty. It originated in the Sichuan province, known for its bold and spicy flavors. The dish was named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao. Legend has it that he loved the combination of tofu, peanuts, and spicy chili peppers, inspiring chefs to create the iconic Kung Pao Tofu dish. Today, this flavorful and aromatic dish can be found in Chinese restaurants worldwide. The key to a great Kung Pao Tofu lies in the perfect balance of savory, sweet, and spicy flavors, along with the use of high-quality tofu and fresh ingredients. For the best version of this dish, head to Sichuan province in China or visit renowned Chinese restaurants known for their authentic Sichuan cuisine. When making Kung Pao Tofu at home, it's essential to pay attention to the texture of the tofu and the heat level of the chili peppers to achieve that perfect harmony of flavors. Some chefs also add Sichuan peppercorns for a unique numbing sensation, elevating the dish to a whole new level. Whether you're a tofu enthusiast or a spice lover, Kung Pao Tofu is a must-try dish that captures the essence of Sichuan cuisine.
30 min
4
320 calories
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