Upgraded version of Kung Pao Tofu

Overview

Adding Shuanghui ham sausage to Kung Pao tofu, you can not only eat tofu but also meat like Kung Pao chicken. The taste is delicious, that is, Kung Pao tofu and Kung Pao ham

Tags

• home cooking
• autumn recipes
• lunch
• dinner
• cooking wine
• cornstarch
• garlic
• light soy sauce
• northern tofu
• onions
• peanuts
• rice vinegar
• shuanghui ham
• sugar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut the tofu into diced tofu, boil water in a pot, add some salt, green onion, ginger slices and a spoonful of cooking wine to the water. Add the diced tofu and simmer for 2 minutes, remove and set aside (this process will remove the beany smell, increase the toughness and flavor of the tofu)

   

2. 2 Use an appropriate amount of peanuts. After boiling water, soak the peanuts for 10 minutes and then peel them by hand

   

3. 3 Dice the ham, mince the garlic, and cut the green onions into sections (more green onions are required)

   

4. 4 Fry the peeled peanuts slowly in cold oil over low heat and set aside

   

5. 5 Then fry the tofu over medium-low heat until golden brown and take it out

   

6. 6 Make Kung Pao juice: 3 spoons of light soy sauce, 3 spoons of sugar, 3 spoons of vinegar, 1 spoon of cooking wine, 1/3 spoon of pepper, an appropriate amount of salt, 1 spoon of cornstarch, a little bit of water, about three or four spoons (the spoons used are the ones you usually use for eating)

   

7. 7 Make base oil in a pot, stir-fry the chili peppers over low heat until fragrant, then add the Sichuan peppercorns, then add the minced garlic and ginger and stir-fry them

   

8. 8 Then add the fried tofu and ham and green onion segments and stir-fry

   

9. 9 Then add the sauce in the bowl and stir-fry until the sweet and sour sauce is evenly coated. Sprinkle the peanuts on the ingredients and stir-fry twice before serving

   

10. 10 Picture of the finished product, very delicious