Tofu Kung Pao

This Kung Pao Tofu is inspired by Kung Pao Chicken, a Chinese recipe, which is a classic of Sichuan cuisine.

Ingredientes

Scale

Para el tofu marinado:

  • 340 g de tofu firme (12 oz), en dados
  • 1 cucharada de salsa de soja o tamari
  • 1 cucharada de vinagre de manzana
  • 1 cucharadita de maicena

Para cocinar el tofu:

  • 6 cucharadas de maicena
  • Aceite de oliva virgen extra al gusto, opcional

Para la salsa:

  • 1/2 taza de agua (125 ml)
  • 3 cucharadas de salsa de soja o tamari
  • 3 cucharadas de salsa hoisin, ver notas
  • 2 cucharadas de sirope de arce
  • 2 cucharadas de maicena
  • 1 cucharada de vinagre de manzana
  • 1 cucharadita de aceite de sésamo, opcional

Para el salteado:

  • Aceite de oliva virgen extra al gusto, opcional
  • 1/2 pimiento rojo (100 g ó 3,5 oz), troceado
  • 1/2 pimiento verde grande (100 g ó 3,5 oz), troceado
  • 6 chiles secos, opcional, ver notas
  • 4 dientes de ajo, muy troceados
  • 1 cm de raíz de jengibre (1/2 pulgada), muy troceado

Para decorar (opcional):

  • Cacahuetes, troceados
  • Cebolleta, troceada

Instructions

  1. Put the marinade ingredients in a bowl , stir until combined, and let sit covered in the fridge for at least 15 minutes, preferably overnight. 
  2. Strain the tofu and divide into thirds batches (approximately). Put 1/3 of the tofu cubes in a freezer bag with 2 tablespoons of cornstarch in each batch and shake until perfectly coated. Repeat this operation with the other 2/3 and add more cornstarch if necessary. You can also coat them by tossing the cubes into a dish with cornstarch, but the bag technique is easier and more even.
  3. Cook the tofu in a pan with a little olive oil until browned on all sides. Put it on a plate and reserve. If you don’t want to use oil, you can bake the tofu at 200º to 400ºF for about 15 minutes, then flip the tofu cubes over and bake an additional 15 minutes or until golden brown.
  4. Mix all the sauce ingredients in a bowl until well combined. Set aside.
  5. Heat a little oil in the skillet and sauté the red and green peppers over medium-high heat for about 5 minutes, stirring occasionally. If you don’t want to use oil, you can use water or vegetable broth.
  6. Add the chilies, garlic, and ginger and cook for a further 1 to 2 minutes, stirring frequently.
  7. Add the sauce and cook until thicken, stirring occasionally.
  8. Add tofu, stir and cook for 1-2 more minutes.
  9. Serve immediately with peanuts and spring onion on top (optional) or store leftovers in the fridge in an airtight container for 4-5 days.

Notes

  • Hoisin sauce can be purchased in Asian supermarkets or online. You can also make it at home or substitute it with more soy sauce or tamari and/or water or a little miso. It’s a sweet sauce, so you could also add a little more maple syrup or any sweetener.
  • If you can’t find dried chilies, use cayenne or any other chili.
  • < li>You can use other starches, oils, sweeteners or vinegars, in addition to other vegetables.

  • The amount of sodium in the recipe is lower, since part of the marinade is wasted. Anyway, if you want you can add less soy sauce or tamari and use vegetable broth low in sodium in instead of water for more flavor.
  • The nutritional information has been calculated with 2 tablespoons of oil and does not include the toppings (peanuts and spring onion).

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