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Kung Pao Tofu Recipe

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★★★★★

5 from 115 reviews

This vibrant and flavorful Kung Pao Tofu recipe offers a delicious vegetarian twist on the classic Chinese dish, featuring crispy pan-fried tofu coated in a rich, spicy, and tangy sauce with bell peppers, dried chilies, and peanuts. Perfect for a satisfying and protein-packed meal served over rice.

Ingredients

Scale

Tofu and Coating

  • 2 (14.5 ounce) blocks extra-firm tofu
  • 4 tablespoons cornstarch
  • 4 tablespoons peanut oil (for frying tofu)

Sauce

  • 1/2 cup water
  • 6 tablespoons soy sauce
  • 1/4 cup rice wine
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup granulated sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons ground Szechuan peppercorns
  • 2 tablespoons cornstarch
  • 1 tablespoon peanut oil (for stir-frying)

Vegetables and Extras

  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 4 green onions, white parts separated and cut into 1-inch pieces
  • 6–10 whole dried red chilies, cut smaller if needed
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1/2 cup peanuts

Instructions

  1. Press the tofu: Wrap the tofu blocks in paper towels or a clean dry tea towel. Place a plate or pan on the wrapped tofu and weigh it down with heavy books or a cast iron pan. Let it press for 30 minutes to an hour to remove excess moisture.
  2. Prepare and coat tofu: Rip the pressed tofu into approximately 1-inch pieces and place them in a large bowl. Sprinkle 4 tablespoons of cornstarch over the tofu and toss gently to coat evenly.
  3. Pan-fry the tofu: Heat a large non-stick pan or wok over medium-high heat and add 4 tablespoons of peanut oil. Once hot, add tofu pieces in batches to avoid overcrowding. Fry until golden brown on all sides, gently flipping with a fork. Transfer cooked tofu to a plate and repeat with remaining tofu.
  4. Make the sauce: In a medium bowl, whisk together water, soy sauce, rice wine, seasoned rice vinegar, granulated sugar, sesame oil, ground Szechuan peppercorns, and 2 tablespoons cornstarch until well combined.
  5. Stir-fry vegetables and aromatics: Add an additional tablespoon of peanut oil to the pan if needed. Stir-fry the red and green bell peppers, white parts of the green onions, and dried red chilies over medium-high heat for 2 to 3 minutes until slightly tender.
  6. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for an additional 1 minute to release their aromas.
  7. Cook the sauce: Pour the prepared sauce into the pan and stir constantly, allowing it to thicken and coat the vegetables evenly.
  8. Combine tofu and finish: Return the browned tofu pieces to the pan. Add the green parts of the green onions and peanuts. Stir everything together until well combined and heated through.
  9. Serve: Serve the Kung Pao Tofu hot over cooked rice for a complete and satisfying meal.

Notes

  • For authentic flavor, use fresh ground Szechuan peppercorns; they impart the signature numbing spice characteristic of Kung Pao dishes.
  • Pressing the tofu to remove excess moisture is crucial for achieving a crispy texture when pan-frying.
  • Adjust the number of dried red chilies to control the spiciness according to your preference.
  • This recipe is vegetarian and can be made vegan by ensuring the soy sauce is vegan-friendly.

Keywords: Kung Pao Tofu, vegetarian Chinese recipe, spicy tofu stir fry, Szechuan tofu, pan-fried tofu, vegetarian main dish

Find it online: https://yumwithmia.com/kung-pao-tofu-recipe/