I had some extra-firm tofu that was close to expiring and had a hankering for something Asian so this recipe sounded perfect to me !
It’s not in the picture but this recipe called for 5 dried red chilies (I used chile de arbol) and I swear y’all, I cooked it for the time listed and I guess the heat was higher than whatever they used (recipe never does say) ’cause the chilies looked black ! I had cut off the stems before they went into the skillet so the dish still got a nice level of heat to it but I refused to bite into any of the actual chili peppers in fear of the level of bitterness they could’ve had. The bell pepper still had some crunch to it even after I was done cooking but I was okay with that since the tofu was seared but not crispy. This was really delicious but next time I think I’ll double this recipe so I can get the portion size I’d really like (it’s supposed to serve 4 but the three of us polished it off no problem).
Oh yeah, the recipe never gives an exact size for cutting the tofu but I went for roughly 3/4-inch sized cubes.
If you want to try this out for yourself, click here.
I wasn’t paid in any form to mention this recipe.
Take care y’all !
2 thoughts on “Kung Pao Tofu”