Google:” Kung Pao Tofu is a vegan version developed from Kung Pao Chicken which gets the same popularity with Ma po tofu in worldwide. Tofu is always a good substitute for meat in a lot of Chinese dishes. And it is the best food of lots of Sichuan style stir fire sauce like kung pao chicken. Kung pao sauce is great with all chunky vegetables. The fire sauce includes dried chili Sichuan black pepper and peanuts.”

“Ma po tofu is named after its inventor Ma po (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It’s a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala, namely numbing and spicy.” This ma po tofu is extra hot than kung pao. Don’t get confused.

Got dried tofu from my sister and I bought firm tofu and vegetables. Today, I am using both tofu to make Kung pao without dried chili, Sichuan pepper and peanut. In addition, to tofu I have added carrot, sweet corn and cut red chili and my sauce is a fusion sauce that’s not fire sauce but a little spicy as I have friends who can’t take too spicy, don’t take capsicums (bell peppers) and allergic to peanut.

It’s has charred a little on firm tofu which I have marinated with the sauce. I am glad to serve my friends a home cooked dish that catered to suit their palates and mine. I spoon a small bowl out for myself to perhaps add more fire sauce. The dish was sweet sour, a little spicy, colourful, had some crunchy texture and delicious. Let’s cook!!!!

Ingredients

330 g fried tofu
500 g firm tofu, cut into bite size cubes
1/4 c vegetable stock
1 large carrot, cut to bite size
1 canned sweet corn, drain, and wash
1 onion, sliced a bit thick
1 Tbs minced garlic
1 Tbs ginger powder
3 red small chili, 2 deseeded and 1 with seed, cut into chuck size
oil
salt
black pepper

Sauce

4 Tbs soy sauce
4 Tbs cooking sake
4 Tbs mirin seasoning
2 Tbs oil
2 Tbs oyster sauce
1 Tbs lime sauce
2 Tsp sugar
siracha
molasses

Method

Drain and wrap triple layer of paper towel around firm tofu and put a small baking tray on top with two heavy canned food to press out excess water for 15 minutes. After time out, cut tofu with jelly cutter for design into bite size cubes.

In a long deep plate mix the sauce ingredients well. Squirt siracha sauce and molasses according to taste. If you want a bit more spicy add more or if you want a bit more sweet add a bit more molasses.

Add firm cubes tofu into the sauce tossing to marinade for about 20 minutes. Heat saucepan with 1 Tbs oil over medium high heat. Add marinated firm tofu, cooking and turning until tofu start to caramelised, have deep brown colour and slightly char about 3 -4 minutes. Once done remove to plate and set aside.

Add another 1 Tbs oil, turn heat to medium. Add garlic and onion, cook until onion and garlic are fragrant about 1 minute. Now add in ginger powder, salt, pepper and carrot, stir and cook for about 3 minutes; should still have some crunch. Then add in sweet corn, chili, stock, and fried cubes tofu continue cooking, toss to mix well about 3 minutes.

Next add in the remaining marinade sauce and set aside firm char lightly tofu. Toss around to coat in the sauce, stirring frequently for 1-2 minutes to warm up tofu. Check seasoning again. Serve with rice and white wine and a side of buk choy. Enjoy!!!

https://helenscchin.com/2022/02/26/kung-pao-tofu/

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