Kung Pao Tofu
Okay, hear me out; This is a PROCESS, but it is SOOO WORTH IT. Freezing your tofu changes the consistency of it COMPLETELY. It will be more firmer, chewier, and more absorbent . I want to describe it as almost a chicken like consistency,.. its crazy! Take the extra step, I promise you that you won’t prepare it any other way after this! On the other hand, this kung pao sauce would taste great on a shoe…. put it on this tofu, its AMAZEBALLS.
What you’ll need:
16oz firm tofu, or block of firm tofu
1 stalk green onions
salt
black pepper
1 tsp olive oil
2 T soy sauce
2 T hoisin sauce
2 T sriracha
2 T rice wine vinegar
1 tsp sesame oil
6 garlic cloves
1/4 cup water
1 tsp cornstarch
Instructions:
Start by prepping tofu block. This is a 1-2 day process, but WORTH IT.
-Freeze entire tofu package for at least 8 hours.
-Defrost tofu package in refrigerator overnight.
Remove tofu block from package and press gently to remove excess liquid.
Cut tofu block into bite sizes. I kept cutting in half until I had 16 pieces.
Transfer tofu pieces to a mixing bowl and season with salt, pepper, and olive oil.
Airfry tofu pieces at 400 for about 20 minutes. Flip or “shake” halfway though.
Transfer tofu pieces to a mixing bowl. Set aside and prepare sauce.
Prepare kung pao sauce
-To a mixing bowl, add soy sauce, hoisin, sriracha, rice wine vinegar, sesame oil, water, cornstarch, and pressed or minced garlic cloves. Mix well until cornstarch is dissolved.
-Transfer sauce to a skillet pan and heat though until sauce becomes thickened; About 2-3 minutes on medium-high.
Save a bit of sauce for more dipping if desired.
Transfer the sauce into the cooked tofu mixing bowl and toss until well combined.
Transfer tofu to a serving dish and garnish with fresh sliced green onions.
Enjoy right away!
