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Kung Pao Tofu
Recipe:
Ingredients:
14 – 16 ounces tofu firm or extra firm
1½ tablespoons sesame oil
½ cup peanuts or cashews
1 bell pepper yellow or red
5 mushrooms white or brown
¼ teaspoon red pepper flakes or more to taste (or whole dried red chiles)
3 cloves garlic grated
2 teaspoons ginger grated
1 small bunch scallions (optional)
¼ cup water
Kung Pao Sauce
⅓ cup soy sauce
3 tablespoons rice vinegar white vinegar, or balsamic vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon cornstarch
½ teaspoon salt
2 twists black pepper
Instructions:
PREP INGREDIENTS
Prepare all your ingredients before you start cooking.
Clean and chop the bell peppers into one-inch dice. Chop the mushrooms into chunks. Finely slice the green onions. Grate the garlic and ginger.
MAKE MARINADE
Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, salt, and black pepper in a small bowl.
Take the tofu out of its package, pat it dry with a kitchen towel, and cut it into ¾-inch pieces.
Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.
STIR FRY
In a large non-stick pan, gently fry the peanuts with half a tablespoon of sesame oil for 1 minute on medium-low heat.
Transfer the peanuts onto a plate lined with paper towels to absorb excess oil.
To the same pan, add one tablespoon of sesame oil, then take the tofu out of the marinade and add it to the pan (without the marinade).
Reserve the excess liquid of the marinade for later.
Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes.
Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes.
Stir-fry for 2 minutes on high heat, stirring often.
Pour in the leftover marinade and ¼ cup of water. Stir-fry, moving the pan around and stirring for another 1 to 2 minutes.
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