Pernillas Tofu Kung Pao
Asian Inspired Kung pao with tofu as meat substitute
- Air Fryer
- Wok
Tofu/Main
- 7 oz Firm TOFU (press tofu tofu to remove all water)
- 1/4 C Corn Starch
- 8 C Cooked Brown Rice (Adjust to per person portion)
Dressing
- 5 oz Water
- 1 tbsp Corn Starch
- 4 tbsp Tamari Sauce (Substitute Soy Sauce if needed)
- 1 1/2 tbsp Miso Paste
- 2 tbsp Chinkiang Rice vinegar (Substitute with Balsamic if needed)
- 4 tbsp Coconut Sugar (Leave out for healthy decision)
- 3 Garlic cloves
- 1/2 inch Ginger
- 8 Shallots
- 1 Red Pepper
- 15 Small Dried Chinese chili's (Substitute 2 fresh red chilis)
Garnish
- 1 tbsp Ground Sichuan pepper
- 1/4 C Ground Peanuts
Tofu: Cut the tofu into cubes and coat with the cornstarch. Deep fry the tofu in an air fryer at 375F until golden. (Bake on rack optional)
Cook the rice according to the instructions on the package.
Dressing
Mix all ingredients
Peel and chop the garlic and ginger. Coarsely shred the shallots. Chop, core and cut the pepper into large cubes. If using fresh chilli, cut it into pieces.
Consider not adding oil for cooking – Use Non Stick pan
Heat a wok or frying pan with high edges, let it get really hot. Add the rapeseed oil, garlic, ginger, scallions, peppers and chilli and quickly stir-fry for 1 minute. Add the tofu and the dressing. Heat, stirring, until the sauce sticks a little around the vegetables and tofu.
Serving
Top with 1 tbsp ground Sichuan pepper
Top lightly with chopped peanuts
My husband and children all enjoyed this dinner and it will return to our table often