Kung Pao Tofu

Kung Pao Tofu

Introduction:

"When I saw the recipe of this dish on the Internet, I thought my husband must love it. As expected, he said it was good while eating. Although peanuts and tofu are fried, they are wrapped in sweet and sour sauce. They are not greasy at all. They are very suitable for eating and drinking

Production steps:

Step 1: the material is ready.

Step 2: dice the tofu for use.

Step 3: adjust the sauce, cut garlic moss and purple pepper into pieces and prepare.

Step 4: stir fry sesame and set aside.

Step 5: deep fry the peanuts and put them on a plate.

Step 6: heat up the oil in a wok and deep fry the diced tofu until golden on both sides.

Step 7: drain the oil, take it out and put it on the plate.

Step 8: start another pot and pour the sauce into the pot.

Step 9: stir until sticky, pour in the fried tofu, garlic and purple pepper, stir fry for 2 minutes.

Step 10: pour in peanuts and stir fry well. Sprinkle with cooked sesame seeds and serve.

Materials required:

Tofu: 300g

Red peanuts: 50g

Purple pepper: 15g

Garlic moss: 50g

Sesame: 10g

Cold boiled water: appropriate amount

Starch: right amount

Sugar: right amount

Old style: moderate

Vinegar: moderate

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: seasoning according to the weight of their own taste deployment.

Production difficulty: unknown

Technology: stir fry

Production time: half an hour

Taste: sweet and sour