Spicy Tofu Kung Pao with Veggies and Peanuts
Ingredients
- Super firm tofu, 1 block (I used high protein super firm)
- Corn starch, 2 tbsp
- Ground cayenne 1 teaspoon (adjust acc to your preference)
- Fresh ground pepper
- Salt, to taste
- Neutral oil, about 2 tbsp (to shallow fry tofu cubes)
- Sesame oil, 1 tbsp (for sauce)
- Garlic, minced, 4 cloves
- Dried red chillies, 2
- Onion, chopped, 1
- Bell peppers, diced, 2
- Red chilli sauce, 1 tbsp (or to taste)
- Sugar or any sweetener, 1 tsp
- Roasted unsalted peanuts 1/4 cup
- Tamari/soy sauce, 2 tbsp
- Corn starch mixed in water - 3 tbsp
- Scallions - greens & whites (chopped and separated) - 4
Preparation
Drain the water from the tofu pack & wrap the tofu block in a kitchen towel. Set the tofu on to a deep plate and place a heavy pan over the tofu for 20 min. Unwrap the tofu, drain the excess water. Cut them into cubes
Add tofu cubes to a bowl. Sprinkle cornstarch , ground cayenne, fresh pepper, salt & toss the tofu cubes around the bowl so that they get evenly coated in corn starch & spices. Set bowl aside
Heat oil (2 tbsp) in a cast iron skillet. Once the skillet is on medium heat, carefully place tofu cubes & shallow-fry, making sure all the sides are golden brown. About 20 min
Meanwhile, heat 1 tablespoon sesame oil in another deep pan, preferably non stick. Add garlic & sauté till lightly browned, about a minute
Add red chillies & onion, sauté for 2 minutes
Add bell peppers, sauté for 1-2 minutes.
Add chilli sauce, toasted peanuts, soy sauce & the corn starch-water, combine well & cook for 2-3 minutes on medium heat
Add sugar/sweetener, scallion whites and mix well.
Stir in tofu cubes
Check for seasoning & adjust according to your preference
Continue cooking for 1-2 minutes, stirring often
Garnish with scallion greens & turn off heat
