Kung Pao Tofu

• całkowity czas: 3 minutes

Składniki

1 block extra-firm tofu, cubed

1 tbsp cornstarch (corn flour)

Salt & pepper, to taste

Oil spray

For the Stir-Fry

2 tbsp oil

1 tbsp crushed ginger-garlic

Whole dried red chilies

Mixed vegetables of your choice (bell peppers, onions, zucchini, broccoli, etc.)

Salt & pepper, to taste

For the Sauce

2 tbsp soy sauce

2 tbsp brown sugar

1 tbsp Chinese black vinegar or rice vinegar

1 tsp toasted sesame oil

1–2 tsp chili paste

roasted peanuts and green onion

1 tbsp Sriracha (adjust to taste)

Cornstarch Slurry

1 tsp cornstarch

2–3 tbsp water

Wskazówki

Toss tofu with cornstarch, salt, and pepper. Spray lightly with oil and air-fry until golden and crispy.

Heat oil in a pan. Add crushed ginger-garlic and whole dried red chilies; sauté until fragrant.

Add mixed vegetables and stir-fry for 3–4 minutes. Season with a little salt and pepper.

Mix all the sauce ingredients in a bowl and pour into the pan.

Add the cornstarch slurry and cook until the sauce thickens.

Toss in the crispy tofu and coat well with the sauce.

Serve hot with steamed rice or noodles.