Kung Pao Tofu

• porzioni: 4 servings
• tempo di preparazione: 20 minutes
• tempo totale: 38 minutes

Ingredienti

1 16-ounce block extra-firm tofu (pressed and cut into 1-inch cubes or torn into pieces – 454g)

2 tablespoons cornstarch (16g)

1 tablespoon soy sauce (15mL)

1 tablespoon rice vinegar (15mL)

2 tablespoons oil (for frying – 30mL, high heat is best, like avocado oil)

1 red bell pepper (diced – 150g)

1 green bell pepper (diced – 150g)

4 cloves garlic (minced – 12g)

1 tablespoon fresh ginger (minced – 15g)

6 –8 dried red chilies (whole – 2–3g)

½ cup roasted unsalted peanuts (70g)

2 scallions (sliced – 20g)

3 tablespoons soy sauce (45mL)

1 tablespoon rice vinegar (15mL)

1 tablespoon hoisin sauce (20g)

1 tablespoon maple syrup (20g)

1 teaspoon sesame oil (5mL)

1 teaspoon cornstarch (3g)

¼ teaspoon ground Sichuan pepper (optional but traditional – 0.5 gram)

¼ cup water (60mL)

Istruzioni

Cook the tofu:

Place the tofu pieces in a bowl. Add the soy sauce, and rice vinegar and using your spatula, toss to combine. Add the cornstarch over and gently toss until every piece is evenly coated.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until each side is golden and crisp. Transfer the tofu to a plate.

Start the stir fry:

In the same skillet, add the red and green bell peppers. Stir-fry for 3–4 minutes until they begin to soften but still retain some crunch.

Add the garlic, ginger, and dried red chilies. Stir for about 30 seconds until fragrant.

Add the crispy tofu back to the skillet and toss to combine with the peppers and aromatics.

Stir in the peanuts and most of the scallions, reserving a little for garnish.

Make the sauce and finish:

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, cornstarch, Sichuan pepper, and water.

Pour the sauce into the skillet and cook for 1–2 minutes, stirring, until the mixture thickens and coats everything.

Remove from heat and top with the remaining scallions. Serve right away with steamed rice or noodles.

Nutrizione

• Calorie: 217 kcal
• Grassi Totali: 11 g
• Grassi Saturi: 2 g
• Grassi Insaturi: 8 g
• Colesterolo: 0.1 mg
• Sodio: 1083 mg
• Carboidrati Totali: 25 g
• Fibra Alimentare: 4 g
• Zuccheri Totali: 11 g
• Proteine: 9 g