Kung Pao Tofu

 

Kung Pao Tofu, a tantalizing dish originating from the Sichuan province of China, embodies the essence of traditional Chinese cuisine with a contemporary twist. Infused with a harmonious blend of spicy, savory, and slightly sweet flavors, this vegetarian rendition of the classic Kung Pao Chicken is a testament to culinary innovation and cultural fusion.

 

INGREDIENTS

For the Crispy Tofu
▢14 oz extra-firm tofu cut into cubes
▢¼ cup cornstarch or rice flour
▢2 tablespoons oil – I used sesame oil
▢Salt and pepper to taste
To make Kung Pao Sauce
▢¼ cup soy sauce or tamari or liquid coconut amino
▢1 tablespoon hoisin sauce
▢1 tablespoon rice vinegar 15 ml
▢1 teaspoon chili garlic sauce or sriracha or any hot sauce 5 ml, adjust to taste
▢1 tablespoon toasted sesame oil 15 ml
▢2 tablespoons brown sugar
▢2 tablespoons cornstarch or rice flour
Vegetable for Stir-Fry
▢4-5 whole dried red chilies
▢1 tablespoon grated garlic
▢1 tablespoon grated ginger
▢1 medium green pepper cut in squares
▢1 medium red pepper cut in squares
▢1 medium shallot quartered
▢2-3 stalks green onion chopped
▢¼ cup roasted peanuts

INSTRUCTIONS

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