Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

KUNG PAO TOFU

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 15 minutes
Totaltime: 25 minutes

Kung Pao Tofu is easy to assemble; very tasty sauce and all around great flavor

Ingredients

  • 1 tablespoon soy sauce
    1 tablespoon dark soy sauce
    1 tablespoon Chinkiang (Chinese black) vinegar
    2 teaspoons granulated sugar
    3 tablespoons plus 1 teaspoon cornstarch, divided
    1 pinch salt
    14 to 16 ounces firm tofu (depending on package size), drained
    vegetable or canola, for cooking
    1 (3-inch) pieces ginger, peeled and minced
    3 dried chiles (such as Thai or serrano), halved
    3 garlic cloves, thinly sliced
    2 scallions, finely chopped
    1 teaspoon toasted, crushed Sichuan peppercorns (optional)
    2 tablespoons unsalted or salted roasted peanuts
    Cooked rice, for serving

Preparation

  • 1. In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
    2. Cut the tofu into 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
    3. Pour enough oil to coat the bottom of a large non-stick pan and set it over medium heat. Add the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
    4. Using the same pan, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
    5. Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
    6. Serve warm with a bowl of rice.

Have you tried the recipe?

Kung pao tofu

Add Comment

* Required information
1000
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!