Name: Kung Pao Tofu/Vegan Kung Po Tofu recipe by Priya Suresh at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups Extra firm tofu; 1cup Green bellpepper (sliced); 1/4cup Scallion (chopped); 3 Garlic cloves (minced); 1tbsp Ginger (sliced); Oil for deep frying; Roasted peanuts (as per need); 2 Dry Red chillies; Stir-fry Sauce:; 1tbsp Light soya sauce; 2tbsp Dark soya sauce; 2tsp Sugar; 1tsp Cornstarch; 2tsp Black vinegar; 1tbsp Sesame oil; 1tbsp Water

ABOUT Kung Pao Tofu/Vegan Kung Po Tofu RECIPE

Kung Pao is also known as Gong Bao or Kung Po is a succulent spicy stir fry made especially with chicken, peanuts, with loads of vegetables and chilly peppers. This dish is a classical dish of Sichuan cuisine which is one of the prominent cuisine of China originated in Sichuan province of South Western China .

Ingredients Serving: 4

2 cups Extra firm tofu
1cup Green bellpepper (sliced)
1/4cup Scallion (chopped)
3 Garlic cloves (minced)
1tbsp Ginger (sliced)
Oil for deep frying
Roasted peanuts (as per need)
2 Dry Red chillies
Stir-fry Sauce:
1tbsp Light soya sauce
2tbsp Dark soya sauce
2tsp Sugar
1tsp Cornstarch
2tsp Black vinegar
1tbsp Sesame oil
1tbsp Water

Instructions

Deep fry or shallow fry the cubed tofu until they turns golden brown, drain them from oil and keep aside.
Meanwhile, take the ingredients for the sauce in a bowl, mix and keep aside.
Heat the oil, sauté the ginger, garlic, dry chillies until a nice aroma comes from. Add the scallions and stir fry for a while.
Add the fried tofu, sliced bellpepper and stir fry until the pepper becomes soft.
Now add the sauce to pan, mix well, add the roasted peanuts now, and cook until the stir fry turns thick.Put off the stove.
Serve immediately with rice.

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