Kung Pao Tofu (VIDEO)
This crispy, spicy Kung Pao Tofu is just like the classic Chinese takeout dish but with tofu! The tofu pieces are super crispy and soak up all that delicious spicy sauce combined with scallions, peanuts, and chili peppers.
Servings: 4
Equipment
Ingredients
- 1 lb firm tofu
- 2 tbsp soy sauce
- ½ tsp white pepper
- ½ tbsp sesame oil
- 2 tbsp potato starch
- 2 tbsp cornstarch
Sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp doubanjiang
- ½ tbsp sugar
- ¼ tsp msg
- ¼ cup vegetable stock
- 1 tbsp distilled white vinegar
- ½ tbsp cornstarch
Other Ingredients
- ¼ cup neutral oil
- 6 scallion whites chopped (greens reserved for garnish)
- 2 stalks celery cut into ½ inch pieces
- 3 cloves garlic minced
- 4 dried red chilis cut into 1/2” pieces
- 1 tsp Szechuan peppercorns ground
- 1/3 cup whole peanuts unsalted
Instructions
- Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl.
- Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
- In a small bowl, mix the light and dark soy sauce, Shaoxing wine, doubanjiang, sugar, msg, vegetable stock, vinegar, and cornstarch.
- In a large pan or wok, heat the neutral oil over medium high heat to 350F. Add the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
- Heat the oil over medium high heat until it shimmers. Add the scallion whites, celery, and garlic. Stir fry for 1-2 minutes until fragrant. Add the chilies, Szechuan peppercorns, and peanuts and cook 1 minute or until the pepper are fragrant and the peanuts turn a light golden-brown color. Add the tofu and sauce and continue stir frying until the sauce has thickened slightly, about 1-2 minutes. Turn off the heat.
- Serve immediately over white rice and enjoy!
Video
Notes
- Squeeze as much water out of the tofu as possible! The more water you can take out of the tofu before battering, the crispier the tofu will be!
- Wok cooking goes quickly! Prep all of your aromatics and chilies ahead of time and seperate them into bowls so that you can quickly add it during cooking.
- Store any leftovers in an air tight container for 2-3 days. Reheat in the microwave until warmed through or in the air fryer at 325F for 4-5 minutes.
Nutrition
Calories: 169kcal | Carbohydrates: 14g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 822mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
