If you enjoy Chinese takeout, you're going to love this kung pao tofu. Crispy tofu is tossed with sauteed bell peppers, spicy red chilis, and crunchy peanuts and finished in a velvety, smooth, spicy sauce.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: kung pao tofu, kung pao tofu recipe, recipe for kung pao tofu
6scallions,chopped, green and white parts included
1teaspoonwhole szechuan peppercorns
½cuproasted peanuts
Instructions
Press the tofu. Place the tofu in a baking dish, top with aluminum foil, and lay a heavy pot (or something similar) over the top. Let the tofu sit under the weight for 30 minutes. Discard the expelled liquid.
Prepare to fry. Cut the tofu into cubes. Whisk together the cornstarch and salt. Toss the tofu in the cornstarch mixture to coat.
Fry the tofu. Heat ¼ inch of oil over medium-high heat in a large, heavy-bottomed skillet. When the oil starts to shimmer, add the tofu. Fry until golden brown on all sides, turning the cubes occasionally. Remove the tofu from the pan and set aside. Do not crowd the pan. Fry in batches if need be.
Make the sauce. Whisk together the soy sauce, rice vinegar, Chinese cooking wine, honey, ginger, sesame oil, and chili oil. Whisk together the cornstarch and water until smooth and then whisk the cornstarch mixture into the rest of the sauce.
Stir fry the veggies. Heat the vegetable oil over medium-high heat in the same pan you fried the tofu in. Add the bell peppers and saute for a few minutes or until softened. Add the chilis, garlic, and the white parts of the scallions and saute for 30 seconds or until fragrant.
Put it all together. Return the tofu to the pan and stir in the sauce along with the peppercorns. Stir until the sauce begins to thicken. Stir in the peanuts.
Serve. Remove from heat and serve warm, garnished with the green parts of the scallions.
Notes
Press the tofu to remove water and ensure it crisps up.
Prep your ingredients before cooking; things will move quickly once you start.
Maintain medium-high heat for proper browning and to keep veggies crisp.
Avoid overcrowding the pan with the tofu. Cook in batches if necessary.
Minimize the stirring when browning the tofu to prevent breaking it.
Stir continuously when sautéing the veggies and thickening the sauce to prevent it from burning.