Name: Sichuan Kung Pao Tofu
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 0.25 cups Peanuts; 4 pieces Dry Red Chili; 2 tbsp Soy Sauce; 1 tbsp Vinegar; 1 tbsp Cornstarch; 1 tsp Ginger Paste; 1 tbsp Garlic Paste; 2 pieces Spring Onion; 1 tsp Sugar; 2 tbsp Vegetable Oil; 0.5 tsp Salt; 2 tbsp Water

Step-by-Step Instructions

Whisk soy sauce, vinegar, sugar, salt, and water into a sauce mixture.

Heat oil in a wok, stir-fry peanuts until golden brown; remove and set aside.

In the same wok, pan-fry cubed tofu coated in cornstarch until crisp; set aside.

Sauté dry red chilies, ginger paste, and garlic paste for 1 minute, then add crispy tofu and roasted peanuts.

Pour in the sauce, cook until thickened and glossy, and toss with chopped spring onions before serving.

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