Kung Pao Tofu
- Chef John Politte
- Mar 21, 2024
- 2 min read
Updated: Sep 4
Indulge in the spicy, savory flavors of Kung Pao Tofu! Learn how to make this dish with our easy-to-follow recipe. Perfect for those who prefer meatless dishes and for tofu lovers.
Kung Pao Tofu
Ingredients
Tofu
1 block of firm tofu
3 Tablespoons soy sauce
1 Tablespoon maple syrup
5 Tablespoons cornstarch
The Sauce
2 Tablespoons Mirin
3 Tablespoons Rice vinegar
2 Tablespoons soy sauce
2 Tablespoons sugar
2 teaspoons cornstarch
2 Tablespoons water
Stir Fry
3 Tablespoons vegetable oil
2 teaspoons Sichuan peppercorns
5 dried red chilies
1 Tablespoon minced garlic
1 Tablespoon minced ginger
3 green onions, sliced
1 red pepper, chopped
1/3 cup peanuts
More soy sauce as needed
Method
Cut the tofu into 1-inch cubes, then place them in a large zip-lock bag with the soy sauce and maple syrup, and marinate for 20 minutes.
Mix all the sauce ingredients in a small bowl.
Once the tofu has marinated, unzip the bag slightly and pour out the liquid, being careful not to lose the tofu. When all the liquid is gone, seal the bag again, add the cornstarch a bit at a time, and shake the bag to cover the tofu.
Heat a large skillet or a wok over medium heat and add 2 Tablespoons of the oil. When the oil is hot, add the tofu a bit at a time, shaking off any excess cornstarch as you go. Brown the tofu on each side, then remove from the oil onto a plate, and set aside.
Add the remaining oil and the peppercorns to the pan, and cook the peppercorns until they turn dark, but not burnt. Remove the peppercorns and discard
Add the chili peppers, garlic, and ginger, and stir until fragrant
Add the peppers and green onions and stir for about 1 minute
Stir the sauce before adding it to the pan, covering all the ingredients, and stir well until the sauce thickens
Add the tofu back to the pan, stir gently to incorporate everything together, and then add the peanuts, stirring them in.
Serve hot over rice or soba noodles
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