Kung Pao Tofu Food

THE BEST KUNG PAO TOFU: A QUICK RECIPE

Steps:

• Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
• While your tofu is pressing, prep your veggies.
• Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2" each.
• Arrange the tofu cubes in a shallow container, so that they make one even layer.
• Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
• Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
• Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
• Whisk the sauce ingredients together until thoroughly combined.
• Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
• Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
• Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
• Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
• Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
• Increase the heat to high, then place the zucchini and peppers in the pan.
• Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
• Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
• Serve hot, sprinkled with the halved peanuts and scallion greens.

KUNG PAO TOFU

Steps:

• Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
• Heat the canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Tranfer to a plate.
• Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
• Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

KUNG PAO TOFU

Steps:

• Wrap the tofu in a clean dish towel and microwave on High for 1 minute. Unwrap, rewrap in a fresh towel, and repeat. This is to remove excess water from the tofu. Unwrap and slice into bite-sized pieces.
• In a small bowl, combine the vinegar, soy sauce, hoisin and sesame oil.
• In a large nonstick or cast-iron skillet over medium-high heat, heat 1 tbl of canola oil until it is shimmering. Working in batches, if necessary, add the sliced tofu in a single layer and cook, undisturbed, until the bottom is golden brown, 5 to 7 minutes. Flip the pieces (scrape up if they stick) and repeat until the second side is golden brown, 5 to 7 minutes. Transfer to a plate. (I may try doing this part in an air fryer).
• Add the dried chiles and the peppercorns to the pan and cook, tossing, just until fragrant, 10 to 20 seconds. Be careful not to burn! Transfer to another bowl.
• Add the remaining 1 tbl canola oil to the pan and increase heat to high. Add the white and light green parts of the scallion, fresh chile, ginger and garlic and stir-fry until fragrant, 10 seconds. add the fried tofu and prepared sauce and stir-fry until the sauce is fragrant and coats the tofu evenly, 10 seconds. Add the peppercorn mixture and the peanuts and stir-fry until combined, 10 seconds.
• Transfer to a serving dish, top with the green scallion parts, and serve with hot rice.