Kung Pao Tofu
Salty, spicy, sweet, and aromatic — a celebrated dish for all four seasons.
Ingredients
tofu (cut into 1 cm thick slices)
50g
lean pork, diced
100g
carrot, diced
100g
fried peanuts
100g
sugar
a pinch
chili paste
a pinch
cornstarch
a pinch
scallion (minced)
a pinch
ginger (minced)
a pinch
garlic (minced)
a pinch
soy sauce
a pinch
Instructions
1
Step 1
Cut the tofu into 1 cm thick slices, deep-fry until golden, remove and cut into cubes. Mix with cornstarch slurry, then deep-fry again until golden and remove.
2
Step 2
Heat oil in a wok, sauté scallion, ginger, garlic and diced carrots until fragrant.
3
Step 3
Add diced pork, peanuts, chili paste and soy sauce, stir-fry briefly. Add a ladle of broth, then add the tofu cubes. Once it boils, thicken the sauce with cornstarch slurry and serve.
