Our recent visit to China China made me hanker after Kung Pao chicken again. But the Christmas and New Year period was too meat heavy and so we decided to try Kung Pao tofu instead.This dish hails from Sichaun and Wikipedia tells me it was named after the Governor Ding Baozhen from the Qing Dynasty. Due to its imperial associations it was given a variety of other names until the 1980s when the original name was restored.
Many recipe variations can be found. Mine is below.
1 pack of firm tofu, rinsed and cubed.
1 tbsp vegetable oil
1 onion sliced
1 red pepper sliced
3 garlic cloves crushed
1 handful cashews
1 heaped tablespoon dried chillis
1 tbsp soy sauce
1 tbsp fino sherry (as a replacement for Chinese rice vinegar)
few drops sesame oil
1 cup veg stock
1 tsp sugar
Mix all the ingredients above (except for onions, cashews and red peppers) into a bowl to make a marinade. Put in cubed tofu and leave for as long as you like, but a few hours at least.
Heat oil in wok. Add sliced peppers and onions over a high heat and stir for a minute. Add cashews. Add tofu and marinade and cook for 5 minutes or so.
Serve with steamed rice.
This was spicy and delicious, and we were quite pleased with it. Next time though I will lightly flour and crumb the tofu first so that it holds together better when I stir fry it.