Description
Kung Pao Tofu brings spicy, savory magic straight from Sichuan’s kitchen to your dinner table. Crispy tofu cubes dance with zesty sauce and crunchy peanuts, creating a restaurant-worthy meal you can easily whip up at home.
Ingredients
Scale
Main Ingredients:
- 1 block extra-firm tofu
- ½ cup dry roasted peanuts
- 1 red bell pepper
- 1 green bell pepper
- 4 green onions
Cooking Liquids and Seasonings:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
Spices and Aromatics:
- 4 cloves garlic
- 1 inch ginger
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 2–3 dried red chilies
Instructions
- Drain and compress the tofu block with paper towels and a heavy weight for 30-60 minutes to remove excess moisture.
- Slice the pressed tofu into precise 1-inch uniform cubes.
- Thoroughly coat each tofu cube with 2 tablespoons cornstarch, ensuring complete and even coverage.
- Heat 1 tablespoon vegetable oil in a large skillet at 375°F. Carefully place tofu cubes in a single layer without overcrowding.
- Sear tofu for 5-7 minutes per side until each surface turns golden and crispy. Flip gently to maintain cube shape.
- Transfer crispy tofu to a separate plate, keeping the surface temperature consistent.
- Mix 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, ½ teaspoon ground ginger, and ¼ teaspoon red pepper flakes in a bowl.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water into the sauce mixture until completely dissolved.
- Add another 1 tablespoon vegetable oil to the skillet at medium-high heat. Sauté 4 minced garlic cloves and 1 inch minced ginger for 30 seconds.
- Toss 2-3 dried red chilies into the aromatic mixture if desired for extra heat.
- Introduce 1 chopped red bell pepper and 1 chopped green bell pepper. Stir-fry for 3-5 minutes until slightly tender.
- Pour prepared sauce into the skillet. Simmer and stir constantly until sauce thickens within 1-2 minutes.
- Gently reintroduce crispy tofu cubes, coating them thoroughly with the sauce.
- Fold in ½ cup dry roasted peanuts and white parts of 4 chopped green onions.
- Cook an additional 1-2 minutes to heat tofu and allow sauce to adhere completely.
- Garnish with remaining green onion tops and serve immediately over steamed rice.
Notes
- Press tofu thoroughly to remove excess moisture, ensuring a crispy exterior when cooking.
- Use a well-seasoned cast iron skillet or wok for the best caramelization and flavor development.
- Keep the tofu in a single layer during searing to achieve a golden, crispy texture without steaming.
- For a gluten-free version, swap soy sauce with tamari and use gluten-free hoisin sauce.
- Prep Time: 40-70 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg