srirach( you can use any other hot sauce”5 ml”, you can add more for extra taste)

1 teaspoon srirach( you can use any other hot sauce”5 ml”, you can add more for extra taste)

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Kung Pao Tofu

This recipe is one of my favorite ways to enjoy tofu. Pan-fried tofu is cooked with spicy sauce with pepper, dried chilies, and peanuts.

What is Kung Pao Tofu?

It is the vegetarian version of the popular dish known as the “Kung pao chicken”. This is the spicy dish of China made up with Sichuan peppers, dried red chili, peppers, and peanuts. This fabulous dish does not have a sauce but it sure this has a great flavor. For this fabulous recipe, the tofu is pan-fried than tossed in sauce.

Kung Pao sauce:

The sauce is the main thing in this dish which gives flavor to this dish And there are many other ingredients that add to it.

Soya sauce: I used regular soy sauce and dark soy sauce also but you can use light soy sauce too than the regular if you want to be made it less salty. The dark soy sauce affects the color and makes it fabulous

Hoisin sauce: this sauce gives a different flavor of sweet & salty

Rice vinegar: add a different flavor and taste you can use balsamic vinegar here.

Rice wine: I use the “Japanese sweet cooking rice wine”. But you can use “sherry”

Hot sauce: you can use any hot sauce which you have it doesn’t matter.

Toasted sesame oil: give a unique flavor.

I garnish this dish with lots of green onion and also with cilantro.

For the batter flavor press tofu with a heavy object for 15-20 minutes.

Now cut it into little cubes and set it. When the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.