40 minutes
A delicious blend of spicy, savory, and nutty flavors, Kung Pao Tofu is a perfect dish for tofu lovers.
quarts
Cornstarch, divided
cups
cups
teaspoons
teaspoons
cups
cups
Extra-Firm Tofu, cut into 3/4-inch cubes, carefully dried
0 lb
cups
tablespoons
Sichuan Broad Bean Chili Paste
tablespoons
tablespoons
teaspoons
Scallion Whites, finely minced
each
Scallion Greens, finely sliced
each
Garlic, minced
tablespoons
Fresh Ginger, minced
tablespoons
Sichuan Peppercorns, divided
tablespoons
Hot Chinese Dry Chili Peppers
each
Leek, white and light green parts only, cut into 1/4-inch slices
each
Celery, split in half lengthwise and cut into 3/4-inch pieces
0 ribs
Long Green Chinese Hot Pepper, stemmed and seeded, cut into 3/4-inch squares
each
Roasted Peanuts
cups
Cooked White Rice
cups
1. Heat the oil
Heat the oil in a wok until it reaches 350°F (177°C).
2. Prepare the batter
While the oil is heating, prepare a batter by whisking together 64 grams of cornstarch, 64 grams of all-purpose flour, 2.5 grams of baking powder, 2.5 grams of kosher salt, 120 grams of cold water, and 120 grams of vodka in a bowl. The batter should have the consistency of thin paint and fall off the whisk in thin ribbons.
3. Coat and fry the tofu
Coat the tofu cubes in the batter. Carefully fry the tofu in the hot oil for about 6 minutes or until pale golden and crisp all over. Use a metal spider or slotted spatula to remove the tofu, then drain on paper towels. Pour the oil into a heatproof container and reserve it for later.
4. Make the sauce
In a small bowl, combine 60 grams of water, 15 grams of soy sauce, 15 grams of Sichuan broad bean chili paste, 15 grams of Chinkiang vinegar, 8 grams of sugar, and the remaining 2 teaspoons of cornstarch to make the sauce.
5. Prepare the aromatics
In another small bowl, mix together the 3 finely minced scallion whites, 9 grams of minced garlic, and 15 grams of minced fresh ginger to prepare the aromatics.
6. Grind Sichuan peppercorns
Coarsely grind half of the Sichuan peppercorns using a mortar and pestle or spice grinder.
7. Infuse the oil
Heat a couple of tablespoons of the reserved oil in the wok, then add the remaining whole Sichuan peppercorns and the 12 hot Chinese dry chili peppers. Cook for about 5 seconds to infuse the oil with their flavors, then drain the oil using a fine-mesh strainer set over a heatproof bowl or saucepan.
8. Stir-fry the vegetables
With the infused oil back in the wok, stir-fry the 2 leeks, 2 ribs of celery, and 1 long green Chinese hot pepper for about 1.5 minutes until they are lightly charred and tender-crisp.
9. Cook the aromatics
Add the scallion, garlic, and ginger mixture and cook for another 30 seconds until fragrant.
10. Combine and serve
Add the roasted peanuts, fried tofu, sauce mixture, scallion greens, and the ground Sichuan peppercorns to the wok. Toss everything together until the tofu is well coated with the sauce and all ingredients are evenly distributed. Serve immediately with cooked white rice.
Use shiitake, oyster, and cremini mushrooms for a meaty texture and earthy flavor.
Marinate and fry chicken or pork in a Sichuan-style for a non-vegetarian option.
Create a savory sauce with fermented black beans, garlic, ginger, and soy sauce.
Use bok choy, spinach, or kale as a vegetable base, quickly stir-fried with garlic.
Alter the sauce using hoisin for sweetness, black bean sauce for depth, or Thai sweet chili for a sweet heat.
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