How to make Kung Pao Tofu

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  1. Wash the tofu, cut into small pieces and set aside.

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  2. Add appropriate amount of oil to the pot, heat the oil 7-8% and add the cut tofu.

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  3. Fry all sides of the tofu cubes until golden brown.

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  4.Drain the fried tofu and set aside.

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  5.Use the remaining oil in the pot to fry the peanuts and set aside.

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  6. Dice the onion, ginger, garlic, watermelon rind, carrot, green pepper, and red pepper and set aside..Prepare the red oil chili sauce and mix the kung pao sauce.

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  7. Kung Pao juice can be prepared according to your own taste preferences.My kung pao juice is made with half a spoon of salt, half a spoon of MSG, 2 spoons of sugar, 1 spoon of cooking wine, 1 spoon of soy sauce, 2 spoons of vinegar, half a spoon of pepper powder, 1 spoon of starch, half a spoon of sesame oil, and an appropriate amount of water.

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  8. Take a pot and add a small amount of oil, heat the oil 4-5%, add minced ginger and saute until fragrant.

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  9.Add red pepper, diced watermelon rind, diced carrot, onion, ginger and garlic in sequence, stir over high heat Saute for 1-2 minutes.

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  10.Add red oil chili sauce and continue to stir-fry over high heat for a few times.

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  11.Add Kung Pao juice and stir-fry quickly until the sauce on the edge of the pot starts to bubble.

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  12.Add the reserved tofu, use a frying spoon to pour the kung pao sauce on the tofu cubes, let The sauce quickly coats the tofu cubes.

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  13.Finally add peanuts and diced green peppers, stir-fry over high heat for a few times and it's ready to serve.

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  14. Decorate the edges of the plate with cucumbers, remove from the pan and serve, sprinkle with a little fragrance Onions, you’re done.