Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 500 g firm tofu, cut into one-inch square, 1/2 inch thick; 2 tsp light soy sauce; 1/4 tsp dark soy sauce; 2 tbsp light soy sauce; 1/4 tp dark soy sauce; ½ tbsp black vinegar; 2 tsp doubanjiang; 1 tbsp sugar; 1 tbsp Shaoxing wine; 1/4 tsp ground white pepper; 1/2 tsp salt; 2 cloves garlic, coarsely chopped; 15g ginger, (about thumb size), cut into thin slices; 1 tbsp ground Sichuan peppercorn; 3 stalk scallion, the white section only; 6 dry red chili, cut to about 2 cm length, remove seeds; 1 tsp cornstarch; 2 tbsp water; Ingredients E (others); 70g red bell pepper; 70g green bell pepper; 20 g cashew nuts; 1 tsp sesame oil; 1 stalk scallion, cut into rings

7 steps

Prep:15minCook:10min

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken.

Updated at: Thu, 17 Aug 2023 14:17:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories289.1 kcal (14%)

Total Fat13.4 g (19%)

Carbs21.7 g (8%)

Sugars8 g (9%)

Protein23.4 g (47%)

Sodium1443.1 mg (72%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Combine ingredients in A, marinate for 2 hours. Drained.

Step 2

Combine ingredients in B.

Step 3

Cut and prepare ingredients in C and E.

Step 4

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Step 5

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Step 6

Add the kung pao sauce. Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Step 7

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.

View on tasteasianfood.com

↑Support creators by visiting their site 😊