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Kung Pao Tofu with Sautéed Vegetables
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of cornstarch
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of hoisin sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 teaspoon of Szechuan peppercorns
- 1/2 teaspoon of red pepper flakes
- 2 tablespoons of vegetable oil
- 1 bell pepper, diced
- 1 small zucchini, sliced
- 1 cup of snap peas
- 3 green onions, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of fresh ginger, grated
- 1/4 cup of peanuts, chopped
- Cooked rice, for serving
Instructions
- In a bowl, toss the cubed tofu with 2 tablespoons of cornstarch until evenly coated.
- In a separate bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 teaspoon of Szechuan peppercorns, and 1/2 teaspoon of red pepper flakes. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the coated tofu and cook until crispy and golden brown, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the bell pepper, zucchini, and snap peas. Sauté for 3-4 minutes until the vegetables are tender-crisp.
- Add the green onions, garlic, and ginger to the skillet. Cook for an additional 1-2 minutes.
- Return the crispy tofu to the skillet and pour the prepared sauce over the tofu and vegetables. Toss to coat everything evenly and cook for 2-3 minutes until the sauce thickens slightly.
- Sprinkle with chopped peanuts and serve the Kung Pao Tofu over cooked rice. Enjoy!
Kung Pao Tofu with Sautéed Vegetables is a flavorful and spicy dish that originated in the Sichuan province of China. This dish has a rich history dating back to the Qing Dynasty, where it was created by the renowned Qing Dynasty official, Ding Baozhen. The dish was named after him, as "Kung Pao" was his official title. Traditionally, Kung Pao Tofu is made with marinated tofu, stir-fried with a medley of vegetables such as bell peppers, zucchini, and peanuts, and then tossed in a spicy, tangy sauce made with soy sauce, vinegar, and Sichuan peppercorns. Today, this dish can be found in Chinese restaurants worldwide, but the best versions are often found in authentic Sichuan restaurants. The key to a great Kung Pao Tofu lies in the balance of flavors and the use of high-quality, fresh ingredients. It's important to get the spicy and tangy sauce just right, as it is the soul of the dish. Some chefs also add a touch of sweetness to balance the heat, creating a harmonious blend of flavors. While tofu is the traditional protein used in this dish, some variations may feature chicken or shrimp for a different twist. Whether you're a tofu enthusiast or a meat lover, Kung Pao Tofu with Sautéed Vegetables is a dish that promises a delightful explosion of flavors with every bite.
35 min
4
320 calories
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