Kung Pao Tofu
Kung Pao Tofu for the win! I am a huge fan of Chinese takeout, that is no secret. Everyone who knows me well, know I will pick Chinese takeout over any takeout any day! Oh, wait I just remembered I also love Thai takeout, but that’s a new just moved to South Florida thing. Chinese take out is my real take out first love!
I have a confession to make! I use to hate tofu until I came up with this specific recipe. I, like a lot people was under the impression that tofu was just this soggy, flavorless, soy sponge thing that I would never like. Boy, am I glad I was wrong! I was just doing it wrong.
When I started experimenting with tofu I didn’t realized that you could remove the excess water in order to pack it with flavor. While making this recipe I got the idea of cutting pretty thin in order for it to be a bit more tolerable for me to eat!
You can cut it however you like, but I like to cut it into about 1/4 inch thick slices of the tofu then cut those across diagonally. Then I put them in the pan to brown and what ended up happening was the all the liquid evaporated so when I toss them in the sauce they soaked up all the flavor.
That was the moment I realized I was going about cooking tofu all wrong and now I absolutely love tofu and most of the time I press it with my tofu press. Unless I am cutting them into little cubes and tossing them into the air fryer. In that case I do not press the tofu, but every other time I will and the flavor is absorbed beautifully.
Kung Pao Tofu
- 3 tbsp soy sauce
- 1 tsp hoisin sauce
- 1 tsp ketchup
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp better then bouillon base
- 1/2 block extra firm tofu cut into 1/4" slices
- Into a sauce pan add all ingredients except for tofu, on medium high heat.
- Allow the ingredients to dissolve for 2-3 minutes.
- Add in the tofu in a single layer and cook for 3 minutes per side, or until golden brown.
- Serve over rice or noodles and ENJOY!