Kung Pao-which means stir fried with chillies and peanuts- is one of the most popular items on the menu in a Chinese restaurant.Its my favorite too.I make it with both chicken and tofu,sometimes with both.In this post I have made Kung Pao Tofu wherein I have made a easy stir fry with tofu using the natural flavors of the ingredients.Love the unique flavor each ingredient adds to this dish especially the crunch from the peanuts,celery and my most favorite ginger, garlic and the heat from the chilli peppers.If preferred substitute tofu with chicken or make it half and half.Can be made less greasy by reducing the oil and the heat from the chillies can be increased or decreased per taste and preference.
Prep Time-10 mins
Cooking Time-10 min
1 12 oz pack Extra Firm Tofu
1 1/2 cups thinly sliced onion lengthwise
10 hot dry red chillies
1-2 hot serrano peppers cut in circles
1 1/2 tbsp-heapful- ginger cut in thin flakes
1 1/2 tbsp-heapful- garlic cut in thin flakes
1/2 cup cooked potato cut in cubes-optional
2 stalks fresh celery chopped
1 stalk spring onion chopped
3/4 cup peanuts
2 tsp soy sauce(+/- as per taste)
Oil as per taste
Salt as per taste
Heat 3-4 tbsp oil in a pan add the peanuts,when roasted set aside the peanuts to cool.In the same oil add the dry red chillies-hot ones- they add great flavor to the oil,then add ginger,garlic,onions,salt and cook till the onions turn golden and are well cooked.Add the serrano peppers,potato and cook for few more minutes.Add chopped celery,tofu,soy sauce,peanuts,spring onion and stir cook well to blend.Enjoy hot!!
Note:Pat dry tofu in a towel.Cut them in 6 rectangular strips.Shallow fry or deep fry them as preferred,cut them into smaller rectangles and then add it to the stir fry.