Vegan Kung Pao Tofu
This is a vegan kung pao tofu recipe developed based on kung pao chicken.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound firm tofu or extra firm tofu
- 3 tbsp. vegetable cooking oil
- 1 green pepper ( , cut into small pieces)
- 1 red pepper sliced
- 1/8 tsp. Sichuan peppercorn
- 3 to 5 dried red chili pepper ( , I use whole pieces to reduce the hotness)
- 2 garlic cloves ( , minced)
- 1 inch root ginger sliced
- 2 leek scallions ( , cut the white part into small sections)
- 1 tbsp. peanuts
- ½ tbsp. dark soy sauce
- 1 tbsp. light soy sauce
- 1 tsp. a small pinch of salt
- 1 inch ginger grated
- 1 tbsp. chopped green onion
- 2 garlic cloves ( , finely chopped)
- 1 tbsp. cornstarch
- 1 tbsp. vinegar
- 2 tbsp. water
- 2 tsp. sugar
Instructions
- 1
Cut the firm tofu into cubes around 2 cm. And then drain to remove the water on the surface.
- 2
Cut red pepper and green pepper into small pieces.
- 3
In a small bowl, mix all the ingredients for stir-fry sauce.
- 4
Heat up 3 tablespoons of peanut oil in wok. And get the cubes in to stir-fry until tofu becomes gold-brown in surface. Move the tofu cubes out and pour the extra oil out of the wok, left around 1 tablespoon of oil in.
- 5
Fry dried chili pepper and Sichuan peppercorn until aroma and then place ginger, garlic and half of leek onion in to stir-fry over slow fire until fragrant; return tofu cubes in along with pepper pieces.
- 6
Slightly stir the kung pao sauce and pour in. Give everything a give stir fry until the tofu cubes are well coated. Add toasted peanuts and the remaining leek onion sections. Mix well and serve with steamed rice or noodles.