Kung Pao Tofu
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2 servings
Added 2024-03-06
Updated 2024-03-06
Ingredients
2
People
| ½ tbsp | Sugar |
| ½ tsp | Cornflour |
| 1 tbsp | Soy sauce |
| 2 tsp | Balsamic vinegar |
| 1 tsp | Brown sugar |
| 1 tbsp | Veg stock |
| 2 tsp | Water |
| 2 tsp | Cooking sake |
| 280g | Tofu |
| 1 packet | Rice |
| 3 | Green onions |
| ½ thumb | Ginger |
| 2-3 | Garlic |
| Sesame seeds | |
| 400 gr | Chinese vegetable mix |
Instructions
Cooking mode
- While making the tofu with the steps below, cook the rice and fry the vegetable mix.
- Coat 280g tofu in cornflour and pinch of white pepper.
- Add 1 tbsp vegetable oil to a pan and heat it up. Add the tofu to the pan and cook, stirring intermittently until golden.
- Mix the sugar, cornflour, soy sauce, balsemic vinegar, brown sugar, vegetable stock, water and cooking sake to make the sauce.
- Meanwhile make the sauce. Once the tofu is crispy, remove then add 3 chopped (into 3cm pieces) green onions for 20 seconds, ½ thumb of thinly sliced ginger for 10 seconds, 2-3 garlic sliced for 30 seconds and the tofu for 30 seconds.
- Then add the sauce until thickened and immediately remove from the heat.
- Serve with rice (you could cook this before you start the stir fry so they'll finish at the same time...or packet rice, it be like that sometimes I get it)