Kung Pao Tofu Recipe

By No Recipes · 35 min

Ingredients

Instructions

1. About an hour before cooking, drain the tofu on several layers of paper towels.
2. Stir the Shaoxing wine, soy sauce and salt until the salt dissolves. Add the potato starch and stir until no lumps remain. Add the tofu cubes and turn to coat.
3. In a bowl, stir together the dark soy sauce, Shaoxing wine, black vinegar, doubanjiang, sugar, potato starch and Sichuan pepper.
4. Put a cold frying pan over high heat. Add the oil, peanuts and dried chilies before the pan heats up. Stir-fry until the peanuts are golden brown and the chilies are very dark red. Remove quickly so nothing burns.
5. Add the ginger and garlic to the oil and swirl.
6. Drain any excess marinade from the tofu, then add it in one layer. Leave it undisturbed until the bottom starts to brown, then flip and brown the other side.
7. Add the red and green bell peppers and toss with the tofu until their color is bright.
8. Return the peanuts and chilies to the pan, stir the sauce and add it. Toss until the sauce thickens and coats everything in a glossy glaze, then serve.

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