Yuzu Kung Pao Tofu
Ingredients: Serves 2
For the Tofu
- 1 (16oz.) package extra firm tofu, cut into 3/4-inch cubes
- ⅓ c. KEWPIE Zesty Yuzu & Kosho Dressing
- ¼ c. cornstarch
- oil for deep-frying
For the Vegetables & Topping
- ½ green bell pepper, cut into bite-size pieces
- ½ red bell pepper, cut into bite-size pieces
- 1 Tbsp. olive oil
- ¼ c. unsalted roasted peanuts as topping
For the Sauce
- 2 Tbsp. KEWPIE Zesty Yuzu & Kosho Dressing (reserved from marinade)
- 2 Tbsp. water
- 1 tsp. sugar
- ½ tsp. vegan or vegetarian bouillon paste
Directions
1. Prepare the Tofu:
- Pat dry cubed tofu with paper towel, and place in a zip-closure bag. Add KEWPIE Yuzu & Kosho Dressing and marinate in refrigerator overnight (minimum 1 hour). Reserve 2 Tbsp. of dressing for sauce. Drain tofu and coat pieces evenly with cornstarch.
- Heat oil to 360F in a heavy-bottomed pot (use at least 3 inches of oil). Fry tofu in small batches until golden brown. Remove and set aside.
2. Prepare the Sauce:
- In a small bowl, combine reserved Yuzu & Kosho Dressing, water, sugar and bouillon. Stir until well combined and set aside.
3. Cook the stir-fry:
- In a medium size frying pan, heat olive oil and cook bell pepper until lightly wilted, Add fried tofu and toss. Pour in half of the sauce and combine. Once liquid is nearly evaporated, add the remaining sauce and stir quickly to coat. Remove from heat immediately.
4. Serve:
- Transfer to serving plates and top with peanuts. Serve hot.
