What is Kung Pao Tofu
Kung Pao Tofu, also known as Kung Pao Tofu Cubes, is one of the derivative dishes of Kung Pao Chicken and is a special dish of Sichuan Province. Kung Pao Tofu is usually stir-fried with ingredients such as firm tofu, dried chili peppers and peanuts. After the dish is cooked, the color is ruddy and the taste is spicy.
Kung Pao Tofu Recipe
Ingredients:
| Tofu | 1 block |
| Carrot | 50g |
| Peanuts | 50g |
| Cucumber | 50g |
| Dried chilli | 4 |
| Pixian bean paste 1 tablespoon | 1 tablespoon |
| Sichuan peppercorn | 2 teaspoons |
| Salt | ½ teaspoon |
| Sugar | 2 teaspoons |
| Soy sauce | 1 tablespoon |
How to make Kung Pao Tofu
1. Tofu, diced
cucumber, diced
carrots, diced
peanuts, fried
2. Tofu and starch coated.
3. Heat the oil to 170 degrees. After frying the tofu and tofu, put the carrots, cucumbers, and oil for later use.
4. Peppers, chili peppers
5. Put in Pixian bean paste, salt, sugar, light soy sauce.
6. Add tofu, cucumber, carrot and stir well.
Kung Pao Tofu (宫爆豆腐)
Kung Pao Tofu is usually stir-fried with ingredients such as firm tofu, dried chili peppers and peanuts. After the dish is cooked, the color is ruddy and the taste is spicy.
Ingredients
- 1 block Tofu
- 50 g Carrot
- 50 g Peanuts
- 50 g Cucumber
- 4 Dried chilli
- 1 tablespoon Pixian bean paste
- 2 teaspoons Sichuan peppercorn
- ½ teaspoon Salt
- 2 teaspoons Sugar
- 1 tablespoon Soy sauce
Instructions
- Tofu, diced
- cucumber, diced
- carrots, diced
- peanuts, fried
- Tofu and starch coated.
- Heat the oil to 170 degrees. After frying the tofu and tofu, put the carrots, cucumbers, and oil for later use.
- Peppers, chili peppers
- Put in Pixian bean paste, salt, sugar, light soy sauce.
- Add tofu, cucumber, carrot and stir well.
Lexi Bla
Kung Pao Tofu is one of my favorites ! it’s supposed to hurt a bit when you eat it so don’t skimp on the chillies and DO NOT leave out the Sichuan pepper , it actually takes away some of the the mouth burn so you can add even more chillies !
Sara
I just made this tonight with shrimp. It was so amazing. We ate it in minutes
Bob Davis
Looks great! Reminds me how I make noodle “wok” (not really a wok in my case and not sure about authenticity, but tastes great).
You can go wild with sauces here. My favorite mix now – Lao Gan Ma (chili flakes with oil – super savory), soy sauce and Worcestershire.
And yeah, Sichuan pepper adds a lot of taste.
Silbusi
Looks so amazing!!! I’m going to try it one day for sure especially the tofu one
Denys
Great recipe! Made it last night with tofu, family loved it!
Trevor
thank you so much for including a tofu version. I absolutely love the quality of your recipe because I am vegan.
Would highly appreciate more meatless recipes! Love your stuff.