A flavorful Kung Pao Tofu dish, quick to prepare in under 30 minutes. This recipe features tofu coated with a spicy blend, along with a savory sauce and colorful vegetables, making it a perfect vegan meal option.
1: Cut tofu into cubes.
2: Sprinkle crushed peppercorns, ginger garlic paste, soy sauce, and cornstarch on the tofu and coat well.
3: Preheat the air fryer at 400°F for 5 minutes. Line the basket.
4: Place the tofu in the basket and air fry for 10-12 minutes at 400°F until browned.
5: In a bowl, mix cornstarch, soy sauce, hoisin sauce, vinegar, sugar, and water. Set aside.
6: Heat oil in a pan and add the white parts of the green onion.
7: Add chopped garlic and ginger garlic paste, and cook for 1-2 minutes until fragrant.
8: Add dried red chillies, crushed peppercorns, and peanuts, and cook for another 1-2 minutes.
9: Add the diced bell peppers and salt, sauté for 2-3 minutes while stirring.
10: Whisk the sauce again and add it to the pan. Cook until it simmers and thickens.
11: Toss in the tofu, adjust salt if needed, and stir for 1-2 minutes on low heat.
12: Garnish with roasted peanuts, toasted sesame oil, and the green parts of the green onion. Serve with rice.
