Kung Pao Tofu

Ingredients

• 200g tofu, cut into cubes
• 1 tbsp cornflour
• 1 tsp pepper powder
• Salt, to taste
• 2 tbsp oil (divided)
• 5 dried red chillies
• 1/4 cup diced onion
• 1 cup diced capsicum
• 3 tbsp Kung Pao sauce
• 2 tbsp roasted peanuts
• 2 tbsp chopped spring onion, for garnish
• 1 tbsp sesame seeds

Steps

1. Add the tofu cubes to a bowl with the cornflour, pepper powder and salt; toss well until evenly coated.
2. Heat 1 tbsp oil in a pan and pan-fry the tofu until golden and crispy on all sides; remove and keep aside.
3. In the same pan, heat the remaining 1 tbsp oil; add the dried red chillies and sauté for a few seconds.
4. Add the onion and capsicum and stir-fry on high heat for 2-3 minutes, keeping the vegetables slightly crunchy.
5. Add the Kung Pao sauce and mix well.
6. Add the crispy tofu and roasted peanuts; toss everything together until the tofu is well coated with the sauce.
7. Garnish with chopped spring onion and sesame seeds.
8. Serve hot with steamed rice.

The reel

via @savorwithnancy

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions