One-pan Kung Pao Tofu

• tiempo total: 36 minutes

Instrucciones

Start by whisking together the sauce with:

2 tbsp soy sauce

1 tbsp dark soy sauce (sub with regular soy sauce if you prefer)

1.5 tbsp rice vinegar

1 - 2 tbsp hot sauce of choice (I’ve used sriracha)

1-2 tsp sugar

Sriracha

1/2 tbsp corn starch + 3 tbsp water

Give it a good mix

Meanwhile prep the tofu:

Wrap a block of silken-firm tofu between kitchen towels (placing a small saucepan on top). Let it sit for 30 minutes or so to drain out the excess water

Pat the tofu dry with clean kitchen towels and slice it.

Optional: coat the tofu slices lightly in corn flour for a more crisp and golden texture.

Gently heat 2 tbsp of oil in a small pan. Pan-fry tofu until golden brown on both sides (flipping half way).

Remove the tofu & set aside.

Hear 1 tbsp of sesame oil/ cooking oil of choice and add :

2-3 cloves of garlic , minced

Knob of ginger, grated

3-4 dried red chilies , roughly chopped

2 fresh red chillies, sliced

handful of cashews

Cook for a few minutes, stirring regularly until fragrant.

Then add:

1/2 onion, chopped

1/2 cup of chopped bell peppers/ veggies of choice

2-3 tsp gochugaru/ chilli flakes

Sauté for a few minutes, stirring regularly until fragrant.

Then add the prepped sauce. Let is simmer and thicken, before adding back the tofu. Gently stir to combine the tofu into the sauce.

Serve over rice/ grain of choice, garnished with the toasted nuts , sesame seeds & scallions (optional) AND DIVE IN ! Just don’t forget to tag me when you try this at home.