Kung Pao Tofu

I love tofu, i love them fried into cubes dipped in a bowl of sweet soya sauce and chilli padi, I love it cooked with egg in Tahu Telur, I love soft bean curd as a dessert with tang yuan. I think tofu is delicious and fabulous in anything. I think my love affair with tofu started as a kid when mom told me it was good for you. Anything crispy rocks when I was a kid🙂 anyways here’s a pretty simple yet spicy recipe using tofu. P/S The Mouseif you like it sweeter add a lil bit of sugar to the sauce.

Ingredients:
1 1/2 firm pressed tofu(or whatever tofu you have)
3 T. roasted cashews
10 dried red chillies
1 T. Szechuan peppers
3 T. peanut oil
A thumb length of ginger, sliced and peeled
2 smashed garlic
1 chopped scallion

Marinade:
1 T. corn starch
2 ts. soy sauce
1 T. Vinegar
1 ts. Peanut oil

Sauce:
1 1/2 T. light soy sauce
1 ts. dark soy sauce
1 ts. sugar
1/4 ts. black vinegar
2 T. water
1 ts. corn starch

Cut the tofu into cubes, soak in the marinade for 30 minutes or till you think it’s absorbed the flavors. Combine ingredients for the sauce in a bowl and put aside. Heat up a saucepan add 1 T. Of the peanut oil and fry the tofu. Remove tofu from the pan, drain and clean the pan. To the clean pan add the remaining 2T. of peanut oil until it smokes. Throw the sliced ginger and smashed garlic into the pan, stir add the dried chilies and the peppers. Fry the dried chillies until you can smell the spiciness, throw the tofu in. Add roasted cashews and stir a bit. Add the stuff for the sauce in the pan, stir until tofu is coated. Stir in the scallions. Serve with a bowl of rice!

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5 thoughts on “Kung Pao Tofu

  1. The Mouse says:

    Thank you, thank you. Have to try this.

    • salsachica says:

      No worries🙂 I usually use a sweet thick dark soy, that’s why I didn’t add sugar, but if you’re using the regular soy, adjust the sweetness as you like it.

  2. Julianna says:

    Hi! Glad you found my site – and glad I found this recipe – it looks delish!

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