For the Crispy Tofu
▢14 oz extra-firm tofu cut into cubes
▢¼ cup cornstarch or rice flour
▢2 tablespoons oil – I used sesame oil
▢Salt and pepper to taste
To make Kung Pao Sauce
▢¼ cup soy sauce or tamari or liquid coconut amino
▢1 tablespoon hoisin sauce
▢1 tablespoon rice vinegar 15 ml
▢1 teaspoon chili garlic sauce or sriracha or any hot sauce 5 ml, adjust to taste
▢1 tablespoon toasted sesame oil 15 ml
▢2 tablespoons brown sugar
▢2 tablespoons cornstarch or rice flour
Vegetable for Stir-Fry
▢4-5 whole dried red chilies
▢1 tablespoon grated garlic
▢1 tablespoon grated ginger
▢1 medium green pepper cut in squares
▢1 medium red pepper cut in squares
▢1 medium shallot quartered
▢2-3 stalks green onion chopped
▢¼ cup roasted peanuts.
INSTRUCTIONS
Preparation
Press tofu with tofu press or heavy object for 20 minutes. This will drain excess water. Cut tofu into 1″ cubes. Sprinkle cornstarch, salt and pepper. Gently toss the tofu so the cornstarch coats the tofu cubes.
Meanwhile, cut the veggies in to bite size pieces. Make the sauce by combining all the ingredients listed under sauce. Whisk it well.
How to make Kung Pao Tofu
Heat the oil in a cast iron skillet or non stick pan on medium heat. Add the tofu cubes to the pan. Cook for 3 to 4 minutes. Using spatula or tongs, flip the cubes upside down. Cook another 3-4 minutes so tofu gets golden brown from both sides. Remove from pan and drain on paper towel.
Add the dried red chilies and minced garlic and ginger to the same pan . Saute for a minute.Then add the chopped veggies and peanuts. Saute on high for 2 to 3 minutes.
Add the sauce. Mix well. Keep stirring as the sauce starts to thicken immediately. Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Cook for 1 minute.
Turn off the heat. Garnish with cut green onions and extra peanuts. Serve hot. Enjoy !
