Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, kung pao tofu. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kung Pao Tofu is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Kung Pao Tofu is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook kung pao tofu using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Kung Pao Tofu:

1. Make ready 4 clove Garlic
2. Take 2 Scallions
3. Prepare 1 piece Ginger
4. Prepare 1 bunch Gai Lan (Chinese Broccoli)
5. Make ready 1 packages Firm Tofu
6. Prepare 1/4 cup Unsalted Roasted Peanuts
7. Prepare 1 tsp Szechuan Peppercorns
8. Get 1 cup White Rice
9. Take 2 tbsp Black Vinegar
10. Get 2 tbsp Soy Sauce
11. Get 1 tbsp Cornstarch
12. Take 2 Dried Chilis
13. Prepare 2 tbsp Sesame Oil
14. Make ready 3/4 cup water

Instructions to make Kung Pao Tofu:

1. Peel and mince the garlic and ginger.
2. Slice the scallions.
3. Roughly chop the Chinese broccoli.
4. Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel.
5. With the side of your knife, smash the Szechuan peppercorns to crack them slightly.
6. Roughly chop the peanuts.
7. Cook the sticky rice in a rice cooker.
8. In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally. Transfer to a plate.
9. While the tofu cooks, make the slurry. In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and ¾ cup of water until smooth.
10. In the same pan, heat a couple teaspoons of oil on medium-high until hot. Add the Chinese broccoliand cook 1 to 2 minutes, or until bright green.
11. Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.
12. Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as you’d like, depending on how spicy you’d like the dish to be. Cook for 30 seconds to 1 minute, or until thoroughly combined.
13. Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste.
14. To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis. Garnish with the chopped peanuts.

So that’s going to wrap this up for this special food kung pao tofu recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!