Kung Pao Tofu

Im sure most of us order kung pao chicken or tofu when we visit Chinese restaurants.This is one of my husbands favorite too.This dish originates from China and can be served with rice or noodles.
Preparation time:20 minutes

1/2 pound Tofu(you can use chicken or beef)
1/3 cup white/yellow onion diced
1/4 cup green pepper diced
1/4 cup yellow pepper diced
1/2 cup mushroom diced
 1/2 teaspoon ginger garlic paste
3 dry red chili
1/4 cup roasted peanuts
 2 teaspoon of sherry wine(optional)
1 1/2 teaspoons soy sauce
1 teaspoon oyster sauce
1/4 teaspoon brown sugar
 3 teaspoons sesame oil
1 teaspoon of cornstarch mixed with 2 teaspoons of cold water
1 teaspoon of chili garlic sauce or sriracha(for extra spice)
1.Stir fry your vegetables in 1 teaspoon sesame oil for 2 minutes. I prefer doing them one by one for cooking them to the right texture and keep aside.

2.Saute tofu in 1 teaspoon oil for 4 minutes and keep aside. If using chicken saute it for around 7 minutes.

3.Grind the ginger garlic paste, oyster sauce, soy sauce ,brown sugar,red chilis,1 teaspoon of sesame oil and 1 teaspoon of peanuts to a smooth paste.Heat a pan and add the ground paste and let simmer for 4 minutes for the raw flavor to go. If you are using sherry wine you can add it now.(I did not grind the red chili,i left it whole and added it in the simmering sauce).

4.Add all the vegetables and tofu and peanuts to the sauce and let cook for 2 minutes on medium flame.

5.Add the corn flour water and mix and let cook for 2 minutes.

The traditional kung pao sauce doesn’t grind peanuts in it, I just find it enhancing the taste. You can omit it if you like.
Serve with rice or if you like you can boil 3 oz of rice noodles and mix it with the sauce once done.

A good kung pao sauce has all chicken and vegetables diced to the same size.


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