Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, kung pao tofu. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kung Pao Tofu is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Kung Pao Tofu is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook kung pao tofu using 14 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Kung Pao Tofu:

1. Get Garlic
2. Take Scallions
3. Take Ginger
4. Take Gai Lan (Chinese Broccoli)
5. Prepare Firm Tofu
6. Get Unsalted Roasted Peanuts
7. Get Szechuan Peppercorns
8. Make ready White Rice
9. Prepare Black Vinegar
10. Prepare Soy Sauce
11. Take Cornstarch
12. Make ready Dried Chilis
13. Prepare Sesame Oil
14. Make ready water

Instructions to make Kung Pao Tofu:

1. Peel and mince the garlic and ginger.
2. Slice the scallions.
3. Roughly chop the Chinese broccoli.
4. Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel.
5. With the side of your knife, smash the Szechuan peppercorns to crack them slightly.
6. Roughly chop the peanuts.
7. Cook the sticky rice in a rice cooker.
8. In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally. Transfer to a plate.
9. While the tofu cooks, make the slurry. In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and ¾ cup of water until smooth.
10. In the same pan, heat a couple teaspoons of oil on medium-high until hot. Add the Chinese broccoliand cook 1 to 2 minutes, or until bright green.
11. Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.
12. Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as you’d like, depending on how spicy you’d like the dish to be. Cook for 30 seconds to 1 minute, or until thoroughly combined.
13. Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste.
14. To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis. Garnish with the chopped peanuts.

So that is going to wrap it up for this exceptional food kung pao tofu recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!