1teaspoonsrirachaor any hot sauce, 5 ml, add more to taste
1teaspoontoasted sesame oil5 ml
2tablespoonsbrown sugar
2teaspoonscornstarch
Stir-Fry
3wholedried red chiliesor more to taste
1tablespoongrated garlic
1tablespoongrated ginger
1mediumgreen peppercut in squares
1mediumred peppercut in squares
1mediumyellow onion quartered and petals separated
2-3stalksgreen onionchopped
1/4cuproasted peanutsunsalted
cilantroto garnish
Instructions
Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.
Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.
Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.
Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar.Whisk until it's all combined together. Set aside.
To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.
Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.
Add the prepared sauce and mix. It will thicken immediately.
Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.
Garnish Kung Pao Tofu with cilantro and serve with brown rice.
Video
Notes
Use tamari (gluten-free soy sauce) to make this dish gluten-free. The hoisin sauce that I have used here was already gluten-free.