Kung Pao Tofu with Cashews
60% автентично · Vegetarian Chinese-Inspired
A vegetarian adaptation of Kung Pao Chicken, replacing chicken with firm tofu and peanuts with cashews for a delightful textural and flavor contrast. This version offers a plant-based take on the classic stir-fry.
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Съставки
- Firm tofu14 oz block
- Cashews, roasted1/2 cup
- Dried red chilies8-10
- Bell pepper (red or green)1
- Scallions3 stalks
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce3 tbsp
- Chinkiang vinegar (black vinegar)2 tbsp
- Shaoxing wine (or dry sherry)1 tbsp
- Cornstarch2 tbsp
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Cilantro (for garnish)small bunch
Стъпки
- 1
Press tofu to remove excess water, then cut into 1-inch cubes. Toss tofu cubes with 1 tbsp cornstarch, salt, and pepper.
- 2
Prepare the sauce: Whisk together soy sauce, Chinkiang vinegar, Shaoxing wine, remaining 1 tbsp cornstarch, sugar, and 1/4 cup water.
- 3
Chop scallions into 1-inch pieces, separating white and green parts. Mince garlic and ginger. Chop bell pepper into 1-inch pieces.
- 4
Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry until golden brown and crispy on all sides. Remove tofu from wok.
- 5
Add remaining 1 tbsp vegetable oil to the wok. Add Sichuan peppercorns (optional, if using) and dried red chilies. Stir-fry for about 30 seconds until fragrant.
- 6
Add minced garlic, ginger, white parts of scallions, and bell pepper. Stir-fry for 2-3 minutes until bell pepper is tender-crisp.
- 7
Return the crispy tofu to the wok. Pour the prepared sauce over the tofu and vegetables. Stir gently until the sauce thickens and coats everything.
- 8
Stir in the roasted cashews and the green parts of the scallions. Toss to combine.
- 9
Garnish with fresh cilantro and serve immediately.
