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Kung Pao Tofu




Source of Recipe


Shell


Recipe Introduction


(A spicy Szechuan dish made with tofu, peanuts and chili

peppers.
It is named after a Kung Pao or court official)Serves 4 - 6


List of Ingredients




2 packages firm tofu, drained and squeezed of all excess liquid.
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce

Sauce
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp unrefined sugar
1 tsp cornstarch
1/2 tsp salt
a few drops sesame oil
2 - 4 cups oil for deep-frying
3 1/2 Tbsp oil for stir-frying

Recipe



Cut the tofu into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the tofu for at least 2 hours or overnight if possible. While the tofu is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks. Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool. Heat wok and add oil for deep-frying. Carefully slide the tofu into the wok, and deep-fry the tofu for about 1 minute. Remove the tofu and drain off the oil.
Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and tofu, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.