10-minute Kung Pao tofu
Firm tofu was used to cook this dish because it is easier to fry with minimal chance that it will break and fall apart during frying. But if you've cooked tofu before and you're adept at handling it, you may substitute soft or semi-firm tofu.For best flavor and aroma, toast the Sichuan peppercorns in an oil-free pan before grinding.
Ingredients
- 1 300-gram cake firm tofu
- cooking oil for deep frying
Sauce
- 1 tablespoon Chinese black vinegar
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons Shao Xing rice wine
- 1 teaspoon grated ginger
- ½ teaspoon grated garlic
- ½ teaspoon sesame seed oil
- 2 teaspoons sugar
- ¼ teaspoon ground Sichuan peppercorns
- ½ teaspoon chili paste
- 1 teaspoon cornstarch
Stir fry
- 1 teaspoon sesame seed oil
- 1 bell pepper deseeded and diced
- ¼ cup sliced scallions plus more to garnish
- ¼ cup roasted peanuts
Instructions
- Line a plate with paper towels, place the tofu on top, cover with more paper towels and weight down with another plate.
- Start heating the cooking oil in a wok or fryer.
- Mix together all the ingredients for the sauce minus the cornstarch.
- Disperse the cornstarch in two tablespoons of water.
- Cut the tofu into bite-sized cubes and deep fry until a golden crust has formed on the surface. Scoop out and set aside.
- In a clean frying pan or wok, heat the sesame seed oil and stir fry the bell pepper, scallions and peanuts for a minute. Scoop out and set aside.
- Pour the sauce into the pan and allow to boil.
- Whisk the cornstach solution and pour into the sauce. Cook, stirring, until thick and no longer cloudy in appearance.
- Dump in the tofu and toss to coat each piece with sauce.
- Add the bell pepper, scallions and peanuts, and toss.
- Tip the contents of the pan into a serving bowl, sprinkle in more sliced scallions, and serve your Kung Pao tofu.