Kung Pao Tofu

Overview

Kung Pao Tofu is made using the same recipe as Kung Pao Chicken. It has a great taste, goes well with rice, and has a moderate spiciness.

Tags

• hot dishes
• sichuan cuisine
• balsamic vinegar
• chaotian pepper
• colorful pepper
• cooked peanuts
• cooked sesame seeds
• dried chili pepper
• edible oil
• lao doufu
• light soy sauce
• old soy sauce
• starch
• white sugar
• salt

Ingredients

Steps

1. 1 Main ingredients: old tofu, colored pepper.

   

2. 2 It is enough to take half of each of the three colored peppers, wash them and cut them into small cubes.

   

3. 3 Cut the tofu and dried chilies into small dices as well. For 100 grams of cooked peanuts, take a small bowl and add 1 spoon of sugar, 2 spoons of balsamic vinegar, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of salt, and 1 spoon of starch, mix well to make a sauce and set aside.

   

4. 4 Add enough oil to the pan and fry the tofu cubes until golden brown.

   

5. 5 Take out the fried tofu cubes.

   

6. 6 Add appropriate amount of oil to the pot and sauté the dried chili peppers until fragrant.

   

7. 7 Add the bell pepper and stir-fry until half-cooked, then add a little salt and stir-fry evenly.

   

8. 8 Add the diced tofu and stir-fry evenly.

   

9. 9 Then add the spices prepared previously and stir-fry until the soup is reduced.

   

10. 10 Finally add peanuts and stir-fry evenly and remove from heat. Sprinkle in 1 tablespoon sesame seeds to finish.

    

11. 11 Finished product.