KUNG PAO VEGGIES RECIPES

Steps:

• Cut red capsicum and yellow capsicum into 1 inch pieces. Cut carrot diagonally into 1 inch pieces.
• Cut cabbage into 1 inch square pieces. Cut red chillies into 4 pieces and remove seeds.
• Heat 2 tbsps oil in a non stick wok, add carrot, red, yellow and green capsicums, broccoli and cabbage and toss on high heat for 2-3 minutes. Transfer into a bowl and set aside.
• Heat 2 tbsps oil in the wok. Chop spring onion bulbs into thick slices.
• Add red chillies, onions, ginger and garlic to the wok and sauté. Add soy sauce, chilli paste, tomato ketchup and mix. Add ¾ cup stock and cook.
• Mix cornflour in the remaining stock. Add salt to the sauce and mix. Add cornflour mixture and mix and cook till the sauce thickens.
• Add vinegar and mix. Add roasted peanut and mix again.

Steps:

• Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
• While your tofu is pressing, prep your veggies.
• Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2” each.
• Arrange the tofu cubes in a shallow container, so that they make one even layer.
• Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
• Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
• Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
• Whisk the sauce ingredients together until thoroughly combined.
• Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
• Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
• Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
• Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
• Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
• Increase the heat to high, then place the zucchini and peppers in the pan.
• Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
• Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
• Serve hot, sprinkled with the halved peanuts and scallion greens.