Kung Pao Tofu
Quick authentic sweet and spicy tofu dish.
Kung Pao Tofu
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Quick authentic sweet and spicy tofu dish.
Ingredients
- 400g extra-firm tofu cut into cubes
- 1 Medium sliced green bell pepper
- 1 Medium red bell pepper
- 1 Cup cubed zucchini
- 1/4 Peanuts ( alternatively ¼ Cup roughly chopped cashews)
- Water as needed
- 2 Tbsp avocado oil or oil of your choice
- 1 Tsp toasted sesame oil
- 4 Tsp tomato ketchup
- 1/4 Tsp white pepper powder
- ¼ Tsp salt and more if needed.
- 2 Tbsp Cornstarch
- 1 Tbsp dark soy sauce and 3 Tbsp light soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp coconut sugar or light brown sugar
-
2 Sliced Green Chillies
- 3 Spring onion stalks chopped
-
2 Tbsp chopped ginger
-
1 Tbsp finely chopped garlic
- ¼ Tsp sesame seeds (optional)
Directions
Press tofu using a tofu press or with a heavy object for 15 minutes. ( You can wrap it with a 5 -6 paper towel, place it on a plate and press with a heavy object such as glass or porcelain baking tray ). This drains excess moisture and also helps in tofu absorbing more flavor.
While the tofu is being drained. Prepare the spring onion, garlic, ginger and the vegetables.
Slice the bell peppers lengthwise or make them square sized. Cube the zucchini.
Make the sauce: Add the soy sauces in a small bowl, mix in rice vinegar, sesame oil, tomato ketchup, coconut or brown sugar and 1 tbsp cornstarch. Keep aside.
Now cut the tofu into rectangular or cubed shapes. Coat them well with the corn starch, ¼ tsp salt and white pepper.
Heat 1 tbsp oil in medium heat in a saute pan. Fry the tofu, flipping once in between until tofu is lightly golden brown from both sides for 5 - 6 minutes. Drain on a paper towel.
In the same pan, add the remaining tbsp oil and heat on medium - high heat, add the green chilli and peanuts cashews and fry for 30 secs.
Next goes ⅔ of chopped spring onions ( add the thick white stem sides now and leave the greener soft ones for sprinkling later) and fry for another 30 secs.
Add ginger garlic and give a quick stir. Don't fry more than that. Stir in the veggies and cook for about 2 - 3 minutes . Add tbsp of water to avoid burning.
Next add the tofu and give a quick stir. Cook it covered for the last 1 minute.
Add the sauce and reduce the heat to medium low. The sauce will thicken quickly. Coat all the veggies and tofu well. You can add some water ( 2-3 tbsp) if you want at this point if the sauce feels too dry.
Cover the pot and reduce the heat to the lowest point. Check if the sauce is drying up. In that case turn off the heat.
Sprinkle the rest of the spring onions and the sesame seeds. Serve warm over brown rice or sticky rice.
