KUNG PAO TOFU VEGAN RECIPES

Steps:

• Cut the firm tofu into cubes around 2 cm. And then drain to remove the water on the surface.
• Cut red pepper and green pepper into small pieces.
• In a small bowl, mix all the ingredients for stir-fry sauce.
• Heat up 3 tablespoons of peanut oil in wok. And get the cubes in to stir-fry until tofu becomes gold-brown in surface. Move the tofu cubes out and pour the extra oil out of the wok, left around 1 tablespoon of oil in.
• Fry dried chili pepper and Sichuan peppercorn until aroma and then place ginger, garlic and half of leek onion in to stir-fry over slow fire until fragrant; return tofu cubes in along with pepper pieces.
• Slightly stir the kung pao sauce and pour in. Give everything a give stir fry until the tofu cubes are well coated. Add toasted peanuts and the remaining leek onion sections. Mix well and serve with steamed rice or noodles.

Steps:

• Cube the tofu into bite sized pieces. Mix with corn starch in a large bowl to coat evenly.
• Mix the sauce ingredients and set aside. Slice the white and light green parts of the scallions into lengths. Chop the green parts roughly and keep the greens apart from the white and light green parts. To decrease the spiciness from the chilies, break them in half to let the seeds fall out. Discard the seeds, keep the rest nearby.
• Heat a couple tablespoons of oil in a large pan over medium high heat. With the oil is hot, add the cornstarch-coated tofu. Fry on all sides until they are golden. Remove the tofu and let it rest on paper towels to absorb excess oil.
• In the same pan, add the de-seeded red chilies. Let fry for about 10-15 seconds to become fragrant. Add the scallion whites and light green parts and stir-fry a few seconds until they become bright. Add the garlic and ginger, stir frying for a few seconds so they also become fragrant but do not burn.
• Give the sauce mixture a good stir, then add it to the pan. Lower the heat to medium. When the sauce starts to thicken, quickly add the tofu. Remove the pan from the heat. Add half the scallion greens and fold the sauce over the tofu to coat. The sauce should be mostly absorbed into the tofu. If you'd like a bit more sauce, remove the tofu from the pan first, then add 1/4 - 1/2 cup of vegetable broth. Heat it up until bubbling and the starches left in the pan should thicken up the broth and give you that bit of extra sauce.
• Serve over rice and garnish with roasted peanuts or almonds and the rest of the scallion greens. Enjoy your homemade Kung Pao Tofu!