Kung Pao Tofu

20m
Serves 1
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Directions

  1. 1Cube medium firm tofu.
  2. 2Mix plain flour with corn starch and salt.
  3. 3Lightly coat tofu cubes in the flour dredge.
  4. 4Air fry the tofu at 210° Celsius for 15 minutes.
  5. 5While tofu is cooking, chop garlic, ginger, red onion, spring onions, and bell pepper.
  6. 6Prepare the Kung Pao sauce by combining sesame oil, garlic, ginger paste, red onion, separated spring onion (white), red bell pepper, yellow bell pepper, light soy sauce, dark soy sauce, sriracha, black vinegar, agave, msg, water, dry red chillies, and crushed Sichuan peppercorns.
  7. 7With about 5 minutes remaining on the tofu, start heating the sauce.
  8. 8Fry off all the aromatics (garlic, ginger, red onion, white part of spring onion, bell peppers).
  9. 9Add the dry red chili and the prepared sauce to the pan.
  10. 10Cook the sauce until it thickens up.
  11. 11Add toasted cashews, the green ends of the spring onion, and the crispy air-fried tofu to the thickened sauce.
  12. 12Give it all a quick toss.
  13. 13Serve immediately.

Ingredients

  • 500 g medium firm tofu
  • 0.5 cup plain flour
  • 0.25 cup corn starch
  • 1 tbsp salt
  • 1 tbsp sesame oil
  • 4 cloves garlic
  • 0.5 tbsp ginger paste
  • 1 red onion
  • 1 spring onion (white and greens separated)
  • 0.25 red bell pepper
  • 0.25 yellow bell pepper
  • 1 tbsp light soy sauce
  • 0.5 tbsp dark soy sauce
  • 1 tbsp sriracha
  • 0.5 tbsp black vinegar
  • 1 tbsp agave
  • 1 tsp msg
  • 0.25 cup water
  • 3 dry red chillies
  • 1 tsp crushed sichuan peppercorns
  • 4 tbsp toasted cashews

Equipment

air fryer