Ingredients
- 200 g smoked tofu
- 2 ts AMC Umami
- 4 tbs soy sauce
- 4 tbs sesame oil
- 1 red bell pepper
- 2 small red chili
- 1 clove of garlic
- 2 tbs cornstarch
- 250 ml water
- 2 tbs liquid honey
- 2 tbs rice vinegar
- 140 g drained bamboo shoots (canned)
Preparation
1. Dab the tofu dry with paper towel. While doing so, squeeze the tofu to remove any remaining liquid. Then cut it into cubes. Mix half of both AMC Umami and soy sauce with all of the sesame oil and pour it over the tofu cubes.
2. Clean and remove the core from the bell pepper and chilies. Cut the bell pepper into short strips; finely dice the chilies. Peel and finely dice the garlic.
3. Whisk cornstarch well with the remaining AMC Umami and soy sauce, as well as water, honey and rice vinegar.
4. Add bell pepper strips and bamboo shoots to the Wok and sprinkle chili and garlic on top. Heat the Wok on highest level up to the roasting window, add marinated tofu cubes and prepared sauce and mix well.
5. Heat the Wok on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area. Stir well again and serve.
Tip
- To serve, generously sprinkle chopped peanuts and finely cut green onions over the Kung Pao.
- The Kung Pao is best served with rice.
- Replace AMC Umami with 6 instead of 4 tbs of soy sauce.
This recipe has been tested and approved by AMC.
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