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Kung Pao Tofu with Cashew Nuts
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, drained and cubed
- 1/2 cup of roasted cashew nuts
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of hoisin sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of Szechuan peppercorns
- 1/2 teaspoon of red pepper flakes
- 3 cloves of garlic, minced
- 1 inch of ginger, minced
- 3 green onions, chopped
- 2 tablespoons of vegetable oil
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 1 tablespoon of cornstarch, 1 tablespoon of sugar, and 1 teaspoon of sesame oil. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the Szechuan peppercorns and red pepper flakes. Toast for 1-2 minutes until fragrant.
- Add the minced garlic, ginger, and chopped green onions to the skillet. Stir-fry for 1-2 minutes.
- Return the crispy tofu to the skillet. Pour the sauce over the tofu and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens and coats the tofu.
- Add the roasted cashew nuts to the skillet and toss to combine.
- Remove from heat and serve the Kung Pao Tofu with Cashew Nuts over cooked rice. Enjoy!
Kung Pao Tofu with Cashew Nuts is a popular Chinese dish with a rich history. Originating from the Sichuan province, this flavorful dish has been enjoyed for centuries. The dish is known for its bold and spicy flavors, combining the heat of Sichuan peppercorns with the crunch of roasted cashew nuts. The dish was traditionally made with chicken, but the vegetarian version with tofu has gained popularity in recent years. Today, it can be found in Chinese restaurants worldwide, with variations in spice levels and ingredient combinations. The key to a great Kung Pao Tofu lies in the perfect balance of heat, sweetness, and nuttiness, making it a favorite among both vegetarians and meat-eaters. For the best version of this dish, seek out authentic Sichuan restaurants or try making it at home with high-quality tofu and freshly roasted cashew nuts.
35 min
4
320 calories
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