Kung Pao Tofu
Kung Pao Tofu, or Gong Bao Doufu as it is known in Mandarin, is an authentic Chinese dish that is popular in China and America. When I lived in China, this was one of my staples.
My version may not be authentic, but it is delicious!
Prep time: 5 min; Total time: Overnight
Instructions
- 1 lb tofu, drained
- 1/2 c. Water (approx.)
- 1/3 c. tamari or soy sauce (or more)
- 2 tbsp. sesame oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. molasses
- Pinch cayenne
- Salt and pepper
Begin by draining the tofu. Place it on a plate or cutting board and put another plate on top of it. Set a heavy can on top of the plate to press the water out of the tofu. Leave it like this for 20 min.
While the tofu drains, combine the rest of the ingredients (excluding the water) into a sauce and mix well.
Once the tofu is drained, slice it into several pieces that are about 1/2 inch thick. Arrange the slices of tofu in the bottom of a shallow pan. Pour the liquid on top. If the marinade does not cover the tofu, add water.
Cover the container and refrigerate overnight.
The next day, bake tofu and marinade at 350 F for about 20 min.
Tips
If you want, add scallions to the marinade.
If you do not have cayenne pepper, use red pepper flakes instead.
Do not add too much water. The final product should be salty from the tamari. The marinade may already taste salty but if you do not add enough salt and/or tamari or you dilute it with too much water, the tofu will come out tasting like it lacks flavor.
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