Chinese Kung Pao Tofu
Crispy pan-fried tofu tossed with roasted peanuts, dried chilies, and a savory-sweet sauce. A bold, satisfying vegetarian take on the Sichuan classic.
- Total time
- 35 min
- Servings
- 4
- Calories
- 340
- Protein
- 18g
Ingredients
- 1 lb firm tofu
- 3 tbsp vegetable oil
- 8 whole dried red chilies
- ¾ cup roasted unsalted peanuts
- 4 clove garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 stalk green onions, cut into 1-inch pieces
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tbsp sugar
- ½ tbsp sesame oil
- ½ tbsp cornstarch
- ¼ cup water
- ½ tsp sichuan peppercorns (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel and place on a cutting board with a heavy object (cast-iron skillet, canned goods) on top for 15 minutes to remove excess moisture. This allows the tofu to brown properly instead of steam.
- 2
Cut the pressed tofu into 0.75-inch cubes. Pat dry with paper towels before cooking to ensure a crispy exterior.
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Working in batches, pan-fry the tofu cubes 2-3 minutes per side until golden brown and crispy on all surfaces, then transfer to a plate.
- 4
Add the remaining 1 tablespoon oil to the wok over medium heat. Toast the dried chilies and Sichuan peppercorns for 30 seconds until fragrant, stirring constantly to avoid burning. Remove with a slotted spoon and set aside, leaving oil in the wok.
- 5
Add minced garlic and ginger to the wok and stir-fry over medium heat for 30 seconds until fragrant. Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and water in a small bowl, then pour into the wok.
- 6
Bring the sauce to a simmer over medium heat, stirring constantly for 1-2 minutes until slightly thickened and glossy. Return the tofu cubes and toasted chilies to the wok, gently folding to coat evenly.
- 7
Add the roasted peanuts and green onions, tossing gently to combine over medium heat for 1 minute until heated through and fragrant. Do not overmix, as the tofu is delicate.
- 8
Transfer to a serving plate immediately, garnishing with any remaining green onions. Serve over steamed rice with the sauce spooned over top. The dish should have a balance of savory, sweet, and spicy notes.
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