Recipe: Yummy Kung Pao Tofu

Kung Pao Tofu.

You can cook Kung Pao Tofu using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kung Pao Tofu

1. It's of TOFU (used 2 packs of the Cauldron brand, 396g net each) see pic.
2. It's 2 packs of medium/firm Tofu, drained (30 mins), cut into cubes.
3. You need 4-5 tablespoons of Cornflour.
4. Prepare of Sauce.
5. It's 3 tbsp of dark soy sauce.
6. It's 2 tbsp of hoisin sauce.
7. It's 2 tbsp of brown sugar.
8. You need 1 tbsp of rice vinegar.
9. You need 1 tbsp of rice wine (Mirin).
10. Prepare 1 teaspoon of sriracha/yeos/any hot sauce.
11. You need 3 teaspoons of cornflour.
12. You need of Water (dash of water only).
13. It's of Stir Fry & Garnish.
14. It's 1/2-1 of red chilli.
15. You need 1 of heaping teaspoon garlic paste.
16. Prepare 1 of heaping teaspoon ginger paste.
17. It's 2 of medium bell peppers (green and red used here).
18. You need 1 of onion diced in chunks and separated.
19. Prepare 1 tbsp of honey.
20. Prepare Handful of peanuts, roasted.
21. It's Handful of Spring onions and chives.

Kung Pao Tofu instructions

1. Remove the tofu blocks from packs and press to drain them. I wrapped each tofu block with 2 sets of paper towels each, pressed with a heavy weight (book/bowl) on top to drain excess moisture. Leave to drain for 30 mins. The tofu brand that I used in the UK is shown below (2 packs). Tofu selected must be Medium or Firm..
2. Whilst tofu is being pressed/drained, on medium heat roast the peanuts in a pan for 5-10mins. Check occasionally. Set aside..
3. Again whilst waiting for the tofu, prepare the sauce by WHISKING together all the Sauce Ingredients above with a dash of water. Set aside..
4. After 30 mins, once tofu pressed/drained, cut into small cubes. In a Bowl, stir in cubed tofus with 4-5 tablespoons cornflour and mix to coat all (see pic). Once all coated, in a heated pan, add oil and fry the tofu (on all sides) on medium heat for 6-7 mins, until golden brown. Add tiny pinch of salt. Remove and set aside..
5. In the same heated pan, add oil and stir in onion chunks, garlic and ginger paste and the red chilli. Cook for 3 mins..
6. Then add in red and green peppers, spring onions and stir fry/saute together for 5 mins. Add in the Tofu and mix for 2 mins..
7. Then pour sauce all over and mix everything. The tofu and veggies will be coated immediately. To deglaze slightly, add another dash of water and mix. Let cook for 2-3 mins with sauce..
8. Finish my drizzling 1 tbsp of honey on top of it all to coat and caramelise the tofu topping and stir! Remove from heat. Garnish with roasted peanuts and spring onions/chives. Serve with rice! 👍🏼.