Kung Pao Tofu

Hello and welcome to my Instructable! In this tutorial, you will learn to make Kung Pao Tofu.

This dish is rich in peanut and sesame flavors, making it one of my favorites. The recipe has a slight twist in flavor, so it won't taste like authentic Kung Pao, but still makes a perfect dish to serve. So without further adieu, let's get started!

This recipe makes around 6 serving sizes, so scale the measurements for each ingredient proportionally. However, if you like certain ingredients to be more prominent or subtle in the dish, feel free to add more or less of them!

• 2 packets of firm tofu
• 5 teaspoons of canola oil
• 8 whole dried red chilis
• 8 cloves of garlic
• 1 white onion
• 1 red bell pepper and 2 green bell peppers
• 1 can of baby corn
• 1/2 cup of peanuts
• 1/2 cup of cashews
• soy sauce (to taste)
• hoisin sauce (to taste - around 1/2 cup when measured)
• OPTIONAL - ketchup
• 5 green onions

Take the tofu and dice it into cubes. Sauté it in a pan just enough so the outsides are slightly crispy and all the water has evaporated.

Add oil into a large wok at a medium-high flame. Add red chili and minced garlic. Once golden brown in color, add white onions and sauté until browned.

Once the base is ready, add the bell peppers, baby corn, peanuts, and cashews. Cook until the bell peppers have softened slightly.

Add the tofu and sauce. Once combined, mix the corn starch in water until it dissolves and pour into the mixture. Cook until thickened.

Add the green onions and stir until combined. Enjoy with rice or noodles!