Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 8 min
Total time: 8 min
Yield: 4
Cuisine: Chinese
Ingredients: For Sauce:; 1.5 tbsp dark soy sauce or tamari sauce; 1 tbsp rice vinegar; 1/2 tbsp shaoxine wine; 1 tbsp black vinegar; 2 tsp Doubanjiang (bean paste); 2 tsp palm sugar; 1/2 tsp potato starch; 1/4 tsp white pepper; 3 tbsp water; For Marinade:; 400 grams firm tofu, drained and cut into 1" cubes; 1 tbsp shaoxine wine; 1 tbsp soy sauce; 1/4 tsp salt; 1 tsp potato starch; For Stir-Fry:; 2 tbsp vegetable oil; 6-8 dry chillies; Handful of cashews; 2-3 fresh red chillies; 2 cloves garlic, finely chopped; 1 tsp ginger, finely chopped; 1 small onion, sliced; 1/2 red pepper, cut into 1/2" cubes; 1/2 green pepper, cut into 1/2" cubes; 2 spring onions, cut diagonally

by Mini Bhuwania November 10, 2021

November 10, 2021 1K views

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What's not to love about Kung Pao Tofu. The crispy, marinated tofu. The scrumptious sticky sauce. The combination of the spicy, savoury, sweet and sour. The crunchy vegetables and cashews. All these elements combine provide contrasting textures and tastes in a final dish which makes you salivate.

Kung pao chicken is a common appetiser served in Chinese restaurants and this is a vegan version of this classic. The sauce has a wonderful balance of flavours, and is the base of this dish. The shaoxine wine, black vinegar and rice vinegar add an acidic flavour which is balanced perfectly by. . .

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Kung Pao Tofu

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