Cooked - Kung Pao Tofu

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Kung Pao Tofu

4.0

16 oz. tofu (firm tofu or 450 gm)

1 tbsp. cornstarch

1 tbsp. sesame oil (if skillet frying or oil for brushing when Air frying)

3 tbsp. dark soy sauce

1 tbsp. hoisin sauce

1 tbsp. rice vinegar

1 tsp. hot sauce (or Sriracha sauce)

2 tsp. corn starch

1 tbsp. brown sugar

1 tbsp. sesame oil

4 red chillies (dry)

2 peppers (green or red cut into slices or cubes)

1 onion (quarter and separate petals)

¼ cup peanuts (roasted and salted)

2 scallions (chopped)

1 tsp. minced ginger

1 tsp. minced garlic

For the tofu: Cut the tofu into squares. Press it well to remove all the moisture. Now toss it with 1 tsp. of corn starch and coat well.
Take 1 tbsp. of sesame oil in a cast iron skillet. Saute tofu till crispy and keep aside.
Preheat Air fryer to 180 C or 360 F for 5 minutes. Lay out the tofu in one layer after spraying or brushing with some sesame oil. Air fry for about 8 minutes at 180 C or till crispy on both sides. Remove and keep aside.
Mix together dark soy sauce, hoisin sauce, hot sauce, brown sugar and rice vinegar along with cornstarch and form a slurry.
In 1 tbsp. sesame oil saute together 4 dried red chillies along with minced ginger and garlic. Add cubed onions, scallions and peppers and saute for a minute more.
Now add the Kung Pao sauce along with crispy tofu. Cook for a couple of minutes till the tofu is well coated and the sauce is thick. Garnish with peanuts, scallion greens and cilantro leaves. Your Kung Pao tofu is ready. Serve hot.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 107 weeks ago

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