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Kung Pao Tofu

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Pixicook editorial team

A delicious blend of spicy, savory, and nutty flavors, Kung Pao Tofu is a perfect dish for tofu lovers.

Ingredients for Kung Pao Tofu

units in
USchevron
serves
4 peoplechevron

Cornstarch, divided

cups

Baking Powder

teaspoons

Kosher Salt

teaspoons

Vodka

cups

Extra-Firm Tofu, cut into 3/4-inch cubes, carefully dried

0 lb

Water

cups

Soy Sauce

tablespoons

Sichuan Broad Bean Chili Paste

tablespoons

Chinkiang Vinegar

tablespoons

Sugar

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

How to Make Kung Pao Tofu

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.

Variations

Mushroom Medley

Use shiitake, oyster, and cremini mushrooms for a meaty texture and earthy flavor.

Crispy Chicken or Pork

Marinate and fry chicken or pork in a Sichuan-style for a non-vegetarian option.

Black Bean Sauce

Create a savory sauce with fermented black beans, garlic, ginger, and soy sauce.

Stir-fried Greens

Use bok choy, spinach, or kale as a vegetable base, quickly stir-fried with garlic.

Experiment with Sauces

Alter the sauce using hoisin for sweetness, black bean sauce for depth, or Thai sweet chili for a sweet heat.

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