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'KUNG PAO' Tofu




Source of Recipe


The cooking of Szechwan and Hunan


Recipe Introduction


Adapted from The cooking of Szechwan and Hunan
By Windward.
Edited by Carol Jacobson.


List of Ingredients




1 package firm tofu cut into chunks
Seasoning A:
2 tablespoons light soy sauce
90 g (3 oz) raw peanuts
2 tablespoons rice wine or dry sherry
5 fresh red chiili peppers
1 teaspoon sugar
6floz frying oil
1 1/2 teaspoons cornflour (corn starch)
3 spring onions (scallions), trimmed and sliced
5-6 cloves garlic, sliced
1 tablespoon finely chopped spring onion
(scallion)
1 1/2 teaspoons cornflour (corn starch)
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon Chinese brown vinegar
Seasoning B/Sauce:
1 cup vegetable stock
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon salt
1 1/2 teaspoons sugar

Recipe



Place tofu in dish with seasoning A, mix well and leave for
20 minutes. Drop peanuts into boiling water and leave for 2 minutes, then drain and remove skins. Cut chillies into about 4 pieces each and discard seeds for a milder taste.
Heat oil and fry chillies until they turn dark brown.
Remove and set aside. Add peanuts and fry until golden. Remove and drain well. Pour off all but 21/2 tablespoons of oil and stir-fry tofu for 2 minutes. Add sliced spring onions and garlic and stir-fry a further 30 seconds, then add chilli peppers and pre-mixed seasoning B/sauce. Cover and simmer about 2 minutes.
Mix cornflour to a paste with cold water and use to thicken sauce.
Stir in vinegar and peanuts. Serve at once.