Kung Pao Tofu
What you’ll need
Ingredients
- 1 box (around 510 g) firm tofu
- 5 pcs. dried shiitake mushrooms (soak before using)
- oil, as appropriate
- corn starch, as appropriate
- a little water
- 2 Tbsp. chili oil
- 2 Tbsp. dried red chilies
- 1 Tbsp. Sichuan peppercorns
- 2 Tbsp. ginger, sliced
- 2 Tbsp. garlic, sliced
- 30 g green pepper, cut into pieces
- 85 g fried peanuts
Seasoning
- salt, a little
Sauce Mix
- 2 Tbsp. LKK's Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Vegetarian Stir-Fry Sauce
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 Tbsp. concentrated chicken bouillon
- 3 Tbsp. black vinegar
- 1 tsp. pepper
- 3 Tbsp. sugar
Made with
Lee Kum Kee products
How to make it
-
Cut the tofu into medium cubes. Wash the shiitake mushrooms and cut them into cubes as well. Sprinkle a little salt and marinate for 10 minutes.
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Pour an appropriate amount of oil into the pan. When the oil temperature is medium, cover the marinated tofu and shiitake mushrooms with corn starch, and pour them into the oil. Fry until they turn golden brown. Set aside.
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Mix the sauce in a bowl: Combine the LKK's Premium Soy Sauce, Lee Kum Kee Vegetarian Stir-Fry Sauce, Lee Kum Kee Hoisin Sauce, concentrated chicken bouillon, black vinegar, pepper, and sugar in the bowl. Add the corn starch and water and mix them well. Set aside.
-
Pour chili oil into the wok, then fry the dried red chilies, Sichuan peppercorns, ginger slices, and garlic slices. Pour in the fried tofu and shiitake mushrooms, along with the green pepper. Stir fry for 30 seconds, then pour into the sauce mix and fried peanuts. Stir well and serve.
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