Kung Pao Paneer / Tofu

image Pan seared Paneer/Tofu simmered in a Fiery Hot Kung Pao sauce that brings together the smokiness of dry red chillies with the nutty crunchiness of peanuts and sweetness of bell peppers!
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You will need…
About 400-450 gms paneer (I like to use homemade or SWAD)
2 tsp minced garlic
2 scallions (green onions) chopped
3/4 cup diced colored bell pepper
1tbsp + 2 tbsp Light soy sauce
1 tbsp + 1 tbsp dark soy sauce
1 tbsp + 1 tbsp vinegar
5-6 dry red chillies
2 tsp hot chili oil
2 tbsp + 2 tsp cornflour/cornstarch
1 tsp sugar
1/4 cup peanuts
Salt to taste.
Method:
Marinate 400-450 gms paneer/ tofu with salt, 1 tbsp ginger garlic paste, 1 tbsp hot chili oil, 1 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tbsp vinegar for 15-20 minutes. Sprinkle with 2 tbsp cornstarch and mix.
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Heat a tsp of oil in a pan. Sear marinated paneer, keep aside.
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In the same pan, add another tsp of oil and fry 5-6 dry red chillies, keep aside. image
Next fry 1/4 cup peanuts and keep aside.
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Heat another tsp of oil. Add 2 tsp minced garlic and 2 chopped scallion (green onion), cook for a minute.
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Add 3/4 cup diced colored bell peppers and cook for another minute.
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Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp vinegar and a heaped tsp of sugar along with the fried peanuts and red chilies. Cook for a minute.
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Add 3/4 cup water and bring to slow simmer.
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Now, add 2 tsp cornstarch dissolved in 1/4 cup water and cook for 2-3 minutes image
Add the seared paneer/tofu. Cook till sauce thickens and coats paneer/tofu slightly. Sprinkle with some chopped scallion and serve.
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Enjoy this with with chili garlic noodles/steamed rice…Mmmmm!
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Related Recipes…
Oriental Chili Oil
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Chili Garlic Noodles
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