Crispy Kung Pao Tofu Recipe

• portions: 4
• temps total: 45 mins

Ingrédients

½ cup cornstarch

½ cup all-purpose flour

½ teaspoon baking powder

Salt

1 cup cold water

1 pack extra firm tofu, cut into ¾ inch cubes

¼ cup water or vegetable stock

1 tablespoon soy sauce

1 tablespoon Sambal Olek/chili garlic paste

1 tablespoon vinegar

2 teaspoon sugar

2 teaspoon cornstarch

3 chopped scallions

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoon peppercorns

12 dry chili peppers

2 ribs celery, cut into pieces

1 long green pepper

½ cup roasted peanuts

Instructions

Whisk together 1/2 cup cornstarch, flour, baking powder, 1 teaspoon kosher salt, and 1 cup water to form batter. Coat tofu in batter, and air fry.

Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.

Heat ¼ cup oil, add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns.

Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine.