Kung pao tofu5/16/2023 ![]() ![]() If you guessed on Amazon then congratulations, you know all my secrets. These are the spiciness you need in this kung pao recipe. ![]() I don’t really know how else to explain it except to say that it is kind of like a Chinese-style balsamic vinegar. Right, so chinkiang is a rice-based black vinegar. I could also buy it at the Asian import market in town, but the UPS guy is here every day anyway, soooo….yeah.įunny story, two days after I ordered this online I saw it on the shelves of my local grocery store. I did this all the time before I finally bucked up and ordered a bottle through Amazon. The flavor will be slightly different but it is still SUPER tasty. ![]() I know, right? What the heck is this nonsense? First, let me say that if you are trying to make this RIGHT NOW and don’t have this on hand, you can swap it out for equal parts balsamic vinegar and apple cider vinegar. In addition to the 2 teaspoons that the recipe already calls for. So, for example, in this recipe if you wanted to replace the 2 teaspoons of dark soy sauce, you’d want to use 1 teaspoon of light soy sauce. Use half as much, because dark soy sauce isn’t as salty as light (*regular*) soy sauce. If you absolutely must, you can swap it out for more regular soy sauce. Invest in one bottle and it will last you for ages. It adds a dark, caramel color to sauces, which is what makes this kung pao tofu so damn pretty. ![]() It’s thicker, darker, and has a slightly different flavor than regular soy sauce. You can also order it online at Amazon here. You can grab this at your local import/international market, or at a well-stocked store like Whole Foods. Here we go: garlic + ginger + soy sauce + dark soy sauce + sesame oil + chinkiang vinegar + sugar + corn starch + sichuan peppers I make my Kung Pao sauce with lots of pantry staples and maybe 2 or 3 things that are *special*. It legitimately takes only 15 minutes and I nearly always have all the ingredients on hand. I go through at least two packages of tofu a week now. I’d never eaten so much tofu in my life and it was GOOD. I spent the trip stuffing my face with plates of Sichuan eggplant, tofu and bok choy, spicy Chinese potatoes, tomato eggs, and plenty of noodles. Putting aside the issues of translation, cultural immersion, and diet preferences, I’ve always been a bit weird about meat and I DEFINITELY didn’t want to accidentally order chicken feet and then feel like I was being rude if I didn’t eat it. My travel companions ordered meat, and plenty of times they were not thrilled with what they got. I didn’t have to look over the menu and try to decipher if I was ordering chicken or chicken feet. This turned out to be a great decision, because as long as I could convey that I didn’t eat meat I always received awesome food. Last March I went to China and ate as a vegetarian the entire time I was there. I ate it every now and then before I decided to go vegetarian for a year, but it was never my favorite. Immediately transfer everything to a big plate.Fifteen minutes is all you need to make this luscious Kung Pao Tofu recipe! Add the peanuts and give it a quick stir. Stir a few times until the sauce thickens.Īdd back the cooked tofu. Stir the sauce again to dissolve the cornstarch completely. Stir for 20 to 30 seconds to release the fragrance.Īdd the bell pepper and green onion. Remove the Sichuan peppercorns and discard them.Īdd the chili pepper, garlic, ginger, and doubanjiang. Cook and stir until the peppercorns turn dark (but not black). Set aside.Īdd the remaining 1 tablespoon oil and the Sichuan peppercorns. If the pan gets too hot, turn to medium or medium low heat. Let cook without moving for 1 to 2 minutes, or until the bottom turns golden. Add the tofu with your hand (or a pair of tongs), shaking off any extra cornstarch. Heat a large skillet with 2 tablespoons oil over medium heat until hot. It is OK if the tofu isn’t coated evenly. Add cornstarch, a tablespoon at a time, and gently toss the bag to coat the tofu. When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Mix all the sauce ingredients with 2 tablespoons water in a small bowl. Gently flip the bag a few times to coat tofu with the liquid. Cut tofu into 1-inch pieces and transfer to a large ziploc bag. ![]()
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