Gongbao Doufu-宫保豆腐

Here is another Chinese recipe I learned when I was in China. This is a popular dish originated from Sichuan province. Some cooking variations of spiced Gongbao, shrimps, chicken, and tofu added peanuts, which the main ingredient gives a texture of this dish.

This delectable dish absolutely would love by everyone. Simply omit the oyster sauce if you are vegetarian, instead adjusts the amount of soy sauce to taste.

I would love to hear what you think about this recipe.

Ingredients:

vegetable oil for deep fry and 1 tablespoon oil for sautéing

1 lb. firm tofu, fried and cubed

1 cup roasted unsalted peanuts

2 cloves garlic, minced

1 teaspoon grated fresh ginger

a handful of dried chilies

6 pieces dried wild ear mushroom, soaked and sliced

1 tablespoon soybean chili paste

1 tablespoon Chinese wine vinegar

2 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon cornstarch

½ teaspoon Sichuan pepper powder

1 tablespoon oyster sauce

Procedure:

1. Dissolve cornstarch and sugar in 1 cup water and set aside.

2. Heat oil in a wok over high heat and fry the dried chilies in 30 seconds.

3. Sauté next the garlic and ginger until fragrant, then the sliced mushroom.

4. Throw in the peanuts, and add the chili paste.

5. Add the tofu and keep stirring, drizzle it with soy sauce and wine vinegar.

6. Season with Sichuan pepper and pour in the mixture, lower the heat and simmer until sauce gets thicken.

7. Lastly, add the oyster sauce and keep stirring.

8. Serve and enjoy.