WHAT IS KUNG PAO TOFU RECIPES

Steps:

• Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.
• Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.
• Place in a medium size shallow container so the cubes can lay in an even layer.
• In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.
• In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy*). Whisk to combine.
• Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
• Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
• Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. Sauté 30 seconds.
• Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.
• Cook, stirring often, to combine, for 2 to 4 minutes until thickened.
• To serve sprinkle peanuts and scallion greens on top and serve immediately.

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.