Kung Pao Tofu

by Ronika

Kung Pao is a traditional Chinese sauce used to make Kung Pao chicken. It’s a mixture of soy sauce, vinegar, salt, sugar, wine and cornstarch. Generally the chicken is marinated and fried and added to the sauce to make Kung Pao chicken. But being a vegetarian I am going to make Kung Pao Tofu. Tofu which is known for its high protein is also called as bean curd. It’s made by coagulating soy milk and making blocks. It’s available in firm, extra firm, extra soft or soft categories. I have used extra firm here. It’s better to go with extra firm as it’s very delicate. These days it has become substitute to Indian Paneer. Though Paneer is also rich and has protein and calcium but tofu has high number of protein in it. Now let’s get back to the recipe. So Kung Pao Tofu is simply crispy Tofu in Kung Pao Sauce served with steamed hot rice. For taste add peanuts for crunch and toasted sesame seeds to garnish.

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