Spicy Tofu Kung Pao Stir-Fry
Ingredients
- 1 block super firm tofu
- 2 tbsp corn starch
- 1 tsp ground cayenne
- Fresh ground pepper, to taste
- Salt, to taste
- About 2 tbsp neutral oil
- 1 tbsp sesame oil
- 4 cloves garlic
- 2 dried red chillies
- 1 onion
- 2 bell peppers
- 1 tbsp red chilli sauce, or to taste
- 1 tsp sugar or sweetener
- 1/4 cup roasted unsalted peanuts
- 2 tbsp tamari or soy sauce
- 3 tbsp corn starch mixed in water
- 4 scallions
Preparation
Drain the water from the tofu pack, wrap the tofu block in a kitchen towel, set it on a deep plate, place a heavy pan over it for 20 minutes. Unwrap, drain excess water, and cut into cubes.
Add the tofu cubes to a bowl.
Sprinkle cornstarch, ground cayenne, fresh pepper, and salt over the tofu cubes and toss to coat evenly. Set aside.
Heat 2 tablespoons of oil in a cast iron skillet over medium heat. Place the tofu cubes and shallow-fry until all sides are golden brown, about 20 minutes.
Meanwhile, heat 1 tablespoon of sesame oil in another deep pan. Add garlic and sauté until lightly browned, about a minute.
Add dried red chillies and onion, sauté for 2 minutes.
Add bell peppers, sauté for 1-2 minutes.
Add red chilli sauce, roasted peanuts, soy sauce, and the corn starch-water mixture. Combine well and cook for 2-3 minutes on medium heat.
Add sugar or sweetener and scallion whites, mix well. Stir in the tofu cubes.
Check for seasoning and adjust according to preference.
Continue cooking for 1-2 minutes, stirring often.
Garnish with scallion greens and turn off the heat.
Tips
Serve with rice or mixed with noodles for a delicious meal.
