Kung pao tofu

Kung pao tofu

Tags

Chinese

Cook

Ingredients

  • ¼ cup Chinkiang vinegar
  • ⅛ cup light soy sauce
  • ⅛ cup Shaoxing wine
  • ⅛ cup sugar
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • 1 tsp doubanjiang
  • 1 tsp Sichuan peppercorns
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 block tofu
  • 2 ½ tbsp cornstarch
  • ¼ tsp white pepper
  • ¼ teaspoon salt
  • 2 ½ tbsp vegetable oil
  • 6 cloves garlic, sliced
  • 2 cm ginger, julienned
  • 4 dried chillies
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 onions, roughly chopped
  • 5 spring onions, chopped
  • ½ cup peanuts
  • Rice

Steps

  1. Combine Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, cornstarch, and salt in a small bowl. Set aside.
  2. Add peanut oil, chili pepper flakes, and sesame seeds in a sauce pan. Cook over medium low heat until it reaches a gentle sizzle.
  3. Add ground Sichuan peppercorns, garlic and ginger. Cook and stir for another 30 seconds to release fragrance.
  4. Stir the vinegar-based sauce with a spoon to dissolve cornstarch completely. Carefully add to the saucepan and cook until thickened. Set aside.
  5. Drain and press the tofu. Once done pat dry with a paper towel and rip into chunks.
  6. In a medium bowl toss with cornstarch, white pepper and salt. Cook in the air fryer until golden brown.
  7. Heat oil in the wok. Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
  8. Add bell pepper and cook for two minutes. Add onion and spring onion whites.
  9. Once bell pepper is just softened add sauce and toss to coat. Just before the end, mix through peanuts and spring onion greens.