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kung pao tofu

Kung Pao Tofu Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 3 tbsp vegetable oil, divided
  • 8 dried red chilis, snipped in half
  • 2 garlic cloves, thinly sliced
  • 1-inch knob ginger, cut into matchsticks
  • ½ cup roasted unsalted peanuts
  • 3 scallions, cut into 2-inch pieces
  • 3 tbsp light soy sauce
  • 1 tbsp black vinegar
  • 2 tsp sugar
  • 1 tsp dark soy sauce (optional)
  • 1 tbsp Shaoxing wine
  • 2 tbsp water
  • 2 tsp cornstarch mixed with 2 tsp water (slurry)

Method
 

  1. Press tofu for 10 minutes, cut into 1-inch cubes, and toss with cornstarch and a pinch of salt.
  2. Heat 2 tbsp oil in a large skillet over medium-high heat. Sear tofu in a single layer, turning every 3 to 4 minutes, until golden and crisp on all sides. Remove and set aside.
  3. Meanwhile, whisk together light soy sauce, black vinegar, sugar, dark soy, Shaoxing wine, water, and cornstarch slurry until smooth.
  4. Add remaining 1 tbsp oil to the pan. Sizzle dried chilis, garlic, and ginger for 30 seconds until fragrant.
  5. Pour sauce into the pan and let it bubble for 30 seconds. Return tofu along with peanuts and scallions. Toss until glistening, then serve right away over rice.

Notes

The tofu stays crisp for about 10 to 15 minutes after saucing, so have your rice and garnishes ready. Pressing the tofu while you prep the other ingredients keeps the total time down.