How to Make Ultimate Kung Pao Tofu

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Any-night-of-the-week Kung Pao Tofu. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Kung Pao Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kung Pao Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kung Pao Tofu is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kung Pao Tofu estimated approx 40mins.

To get started with this recipe, we have to prepare a few ingredients. You can have Kung Pao Tofu using 21 ingredients and 8 steps. Here is how you cook it.

This sticky Kung Pao Tofu is the perfect chinese fakeaway dish and is always a hit at mine! It's also a quick and easy weekday meal. Win win! #mycookbook #tofu

Ingredients and spices that need to be Get to make Kung Pao Tofu:

1. TOFU (used 2 packs of the Cauldron brand, 396g net each) see pic
2. 2 packs medium/firm Tofu, drained (30 mins), cut into cubes
3. 4-5 tablespoons Cornflour
4. Sauce
5. 3 tbsp dark soy sauce
6. 2 tbsp hoisin sauce
7. 2 tbsp brown sugar
8. 1 tbsp rice vinegar
9. 1 tbsp rice wine (Mirin)
10. 1 teaspoon sriracha/yeos/any hot sauce
11. 3 teaspoons cornflour
12. Water (dash of water only)
13. Stir Fry & Garnish
14. 1/2-1 red chilli
15. 1 heaping teaspoon garlic paste
16. 1 heaping teaspoon ginger paste
17. 2 medium bell peppers (green and red used here)
18. 1 onion diced in chunks and separated
19. 1 tbsp honey
20. Handful peanuts, roasted
21. Handful Spring onions and chives

Steps to make to make Kung Pao Tofu

1. Remove the tofu blocks from packs and press to drain them. I wrapped each tofu block with 2 sets of paper towels each, pressed with a heavy weight (book/bowl) on top to drain excess moisture. Leave to drain for 30 mins. The tofu brand that I used in the UK is shown below (2 packs). Tofu selected must be Medium or Firm.
2. Whilst tofu is being pressed/drained, on medium heat roast the peanuts in a pan for 5-10mins. Check occasionally. Set aside.
3. Again whilst waiting for the tofu, prepare the sauce by WHISKING together all the Sauce Ingredients above with a dash of water. Set aside.
4. After 30 mins, once tofu pressed/drained, cut into small cubes. In a Bowl, stir in cubed tofus with 4-5 tablespoons cornflour and mix to coat all (see pic). Once all coated, in a heated pan, add oil and fry the tofu (on all sides) on medium heat for 6-7 mins, until golden brown. Add tiny pinch of salt. Remove and set aside.
5. In the same heated pan, add oil and stir in onion chunks, garlic and ginger paste and the red chilli. Cook for 3 mins.
6. Then add in red and green peppers, spring onions and stir fry/saute together for 5 mins. Add in the Tofu and mix for 2 mins.
7. Then pour sauce all over and mix everything. The tofu and veggies will be coated immediately. To deglaze slightly, add another dash of water and mix. Let cook for 2-3 mins with sauce.
8. Finish my drizzling 1 tbsp of honey on top of it all to coat and caramelise the tofu topping and stir! Remove from heat. Garnish with roasted peanuts and spring onions/chives. Serve with rice! 👍🏼

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Award-winning Kung Pao Tofu. Thank you very much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!