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Kung Pao Tofu Recipe

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This recipe for Kung Pao Tofu is from Dinner for Two , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade and Sauce

3 tablespoons soy sauce
4 teaspoons mirin
1 tablespoon peanut oil
1 tablespoon oyster sauce or vegetarian oyster sauce
1 tablespoon water
1 tablespoon chili oil
2 teaspoons rice vinegar


1 block extra-firm tofu, drained and pressed
3 tablespoons cornstarch
5-7 dried arbol chiles
1 teaspoon minced garlic
¼ teaspoon red chile flakes
1/3 cup roasted unsalted peanuts
Directions:
Directions:
Combine all marinade ingredients in a small bowl. Cut the tofu into bite-size cubes. Place in a dish or bag and pour the marinade over the tofu. Allow to marinate overnight.

Remove the tofu, reserving the marinade. This will be the sauce, so if there isn’t much left (this will depend upon how much liquid was pressed out of the tofu) or if you like lots of sauce, you can make a second batch of marinade/sauce mixture. Put the drained tofu in a plastic bag and add the cornstarch. Close the bag and shake until all of the tofu is coated.

The tofu can be cooked several ways. You can heat 2-3 cups peanut or vegetable oil to 350 degrees and deep fry in batches until it’s golden brown. You can spritz with oil and cook in an air fryer for 10 minutes at 400 degrees, shaking the basket halway. Or you can bake at 400 defrees for 10-15 minutes, flipping halfway through the cooking time.

While the tofu cooks, add the marinade/sauce, peanuts, chiles, garlic and chile flakes to a wok or saucepan and cook ovr medium heat until it reaches a simmer. Add the tofu and toss to coat. Serve over rice.
Number Of Servings:
Number Of Servings:
Serves 2-3
Personal Notes:
Personal Notes:
Rose Delckum

 

 

 

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