Kung Pao Tofu

Overview

Take a dish as an example. The cooking method, selection of ingredients, and seasoning ratio can all be slightly changed to create a new and more delicious taste and content. Especially Chinese food, there are not so many rules and regulations. As long as the combination matches the taste of the diners, it is a success. My family loves tofu, so I have tried many ways to make it. Today’s Kung Pao Tofu is definitely a great addition to rice. All friends who have eaten it will give a thumbs up and say it is so delicious. This is really good.

Tags

• hot dishes
• pregnant women
• maternity
• old man
• sichuan cuisine
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• famous dishes
• students
• corn starch
• cucumber
• dried red chili pepper
• edible oil
• garlic slices
• green onions
• northern tofu
• pixian doubanjiang
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger slices
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Prepare ingredients. Cut the tofu into small cubes of about 2 cm, cut the green onion into small sections, cut the cucumber into dices, and cut the dried chili into small sections.

   

2. 2 Put an appropriate amount of cooking oil in the pot, the oil temperature is about 60% hot, add the cut tofu, fry over medium-low heat until golden and take it out,

   

3. 3 Make bowl sauce. Put 1 gram of salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, 5 tablespoons of water, and 3 tablespoons of cornstarch in a bowl to make a juice.

   

4. 4 Put an appropriate amount of cooking oil in the pot. When the oil is hot, add the chili segments and Sichuan peppercorns and stir-fry until fragrant. Add onion, ginger and garlic slices and stir-fry until fragrant. Then add Pixian bean paste and fry until the oil is released.

   

5. 5 Add the fried tofu cubes and diced cucumber and stir-fry.

   

6. 6 Pour the prepared sauce into the bowl and stir-fry evenly. Remove from the pan.