Vegan Kung Pao tofu
Yeung Man Cooking · ♥ 2.4K likes · 58.9K views · 5 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb extra firm tofu
- 3 pieces garlic
- 1 piece ginger
- 2 sticks green onion
- 4–5 pieces dried chili peppers
- 6–8 whole shiitake mushrooms
- ½ cup cashews
Dry the extra firm tofu with a paper towel to remove excess water and chop it into bite-sized cubes.
Toss the tofu with salt and olive oil, lay it on a baking tray and bake 20 minutes for a crispy outer layer.
Prepping aromatics, chilies and shiitake
- salt
- olive oil
Meanwhile prep the garlic, ginger and green onion, keeping the green onion in bigger pieces.
- cane sugar
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
Stir together cane sugar, one tablespoon rice vinegar, two tablespoons soy sauce and one teaspoon sesame oil until the sugar dissolves.
Toast one teaspoon of Szechuan peppercorns in a hot, dry pan for one minute, then put them in a pestle and mortar.
- 1 tsp Szechuan pepper
Over high heat, add olive oil and stir-fry the ginger, garlic and green onion, keeping everything moving, then the chilies.
- rice
Add the sauce to bring everything together, then the cashews; serve on rice.