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Wok Kung Pao Tofu | Crunchy & Spicy
(0)
15 min
Quick
Knuspr-Küche
Knusprig gebratener Tofu, knackige Paprika und geröstete Erdnüsse in einer süß-säuerlich-scharfen Kung-Pao-Sauce. In nur 15 Minuten steht dieser aromatische Wok-Klassiker frisch serviert auf dem Tisch.
Ingredients
Preparation method
Preparation
Thoroughly press the plain tofu dry with paper towels, cut into approx. 2 cm cubes, and toss evenly with the cornstarch in a bowl so that all cubes are lightly coated.
Deseed the red bell pepper and cut into bite-sized pieces. Wash the snow peas and cut in half. Wash the spring onions and slice into rings, keeping the white and green parts separate. Finely chop the garlic and ginger.
For the Kung Pao sauce, whisk together soy sauce, rice vinegar, brown cane sugar, dark sesame oil, chilli flakes, and 3 tbsp of water in a bowl until the sugar is completely dissolved.
Chef's tip
Extra crispiness: Press the tofu with a weight for 10 minutes before frying to extract as much water as possible – this will make the crust extra crispy in the wok.
Spice level: For a traditional Sichuan-style tingling sensation, half a teaspoon of ground Sichuan pepper can be stirred into the sauce.
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