素食 宫保豆腐 （4人份） Chinese Vegetarian Kung Pao Tofu Stir Fry （Servings: 4）

Chinese Vegetarian Kung Pao Tofu Stir Fry

Servings: 4

Authentic, tangy, savory and spicy, this Kung Pao Tofu tastes so heavenly that you will want to cook it all the time. Lee Kum Kee Vegetarian Stir-fry Sauce is used to enrich the taste of this dish.

Ingredients

14 oz. extra firm tofu

2 Tbsp. vegetable oil

1 red bell pepper, cut into ½-inch pieces

1 green bell pepper, cut into ½-inch pieces

1 small red chili pepper, sliced and seeded

1 tsp. cornstarch slurry

2 tsp. sesame seeds, to garnish

1 stalk scallion, sliced, to garnish

2 Tbsp. roasted peanuts, optional

Seasoning

1 Tbsp. Lee Kum Kee Minced Garlic

1 Tbsp. Lee Kum Kee Minced Ginger

2 tsp. sugar

2 Tbsp. Lee Kum Kee Less Sodium Soy Sauce

2 tsp. Lee Kum Kee Premium Pure Sesame Oil

3 Tbsp. Lee Kum Kee Vegetarian Stir-fry Sauce

2 tsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)

¼ cup Shaoxing rice wine

Directions

1.Use a paper towel to remove excess moisture from the tofu and chop the tofu into ¾-inch cubes.

2.Heat the oil until it starts to smoke. Add the tofu and stir-fry for five minutes on all sides or until the edges are crispy and golden brown. Set aside.

3.Add the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger to the wok and toss until aromatic. Add the rest of the seasonings, stirring until the sauce has combined.

4.Add the red bell pepper, green bell pepper and red chili pepper. Stir-fry for three minutes or until the bell peppers start to soften.

5.Add the tofu and stir-fry for two minutes. Add Shaoxing rice wine and stir-fry for three minutes. Add the cornstarch slurry and quickly toss for one minute or until the sauce has thickened.

6.Place the tofu stir-fry on a dish and garnish with sesame seeds, green onions and peanuts. Serve and enjoy!

7.Place the tofu stir fry on a dish and garnish with sesame seeds, scallions, and peanuts. Serve and enjoy!

宫保豆腐(4人份)

材料
老豆腐 14安士
植物油 2汤匙
红甜椒 1个（切成约½英寸条状）
青椒 1个（切成约½英寸条状）
红辣椒 1个（去籽并切片）
淀粉浆1茶匙
芝麻 2茶匙
葱 1根（切片）
烤花生 2汤匙（可选项）

调味料
李锦记蒜蓉 1汤匙
李锦记姜蓉 1汤匙
糖 2汤匙
李锦记薄盐生抽2汤匙
李锦记纯正浓香芝麻油 2茶匙
李锦记素食蚝油(升级配方) 3汤匙
李锦记辣豆瓣酱 2茶匙
绍兴料酒 ¼杯

做法
1.用纸巾吸干老豆腐表面的水分，将老豆腐切成¾英寸的方块。
2.热锅放油，直到油开始冒烟就可以放入豆腐，四面煎至金黄色后盛出备用。
3.原锅加入李锦记蒜蓉和李锦记姜蓉，炒香后放入剩余的调味料并翻炒均匀。
4. 加入红甜椒、青椒和红辣椒翻炒3分钟至变软。
5.加入老豆腐炒2分钟后，加入绍兴米酒再炒3分钟。加入淀粉浆快速搅拌1分钟，直到酱汁变浓稠。
6. 将豆腐和酱汁盛出，用芝麻、葱和烤花生（可选）装饰即可享用。

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.