Kung Pao Tofu
A delicious and authentic sauces recipe for Kung Pao Tofu, prepared with traditional seasonings and techniques.
Ingredients
- • 1 block (16 ounces / 450 g) firm tofu
- • 2 tablespoons soy sauce
- • 1 tablespoon maple syrup ((or agave nectar))
- • 5 to 6 tablespoons cornflour ((*Footnote 1))
- • 2 tablespoons water
- • 2 tablespoons Shaoxing wine
- • 3 tablespoons distilled vinegar
- • 2 tablespoons soy sauce
- • 2 tablespoons sugar
- • 2 teaspoons cornflour
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 4 to 5 dried chilli peppers ((*Footnote 2))
- • 1 tablespoon garlic (minced)
- • 1 tablespoon ginger (minced)
- • 1/2 teaspoon ground Sichuan peppercorn
- • 4 spring onions (roughly chopped)
- • 1 bell or red pepper (chopped (*Footnote 3))
- • 1/3 cup unsalted toasted peanuts
- • 1 tablespoon Chinese chilli oil with chilli flakes
Preparation Steps
Cut tofu into 2/3” (1.5 cm) cubes and transfer to a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.
Mix all the sauce ingredients together in a small bowl.
When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain the liquid and discard it. Transfer the tofu to a shallow tray or a big bowl. Add cornflour, a tablespoon at a time, and gently toss to coat the tofu with your hand. It is OK if the tofu isn’t coated evenly.
Heat a large frying pan with 2 tablespoons of oil over medium-high heat until shimmering. Add the tofu with your hand, shaking off any extra cornflour, spreading it into one layer with some gaps in between so the tofu pieces don’t stick together. Let cook without moving until the bottom turns golden. Flip to brown other sides until most sides have browned and there’s no dry cornflour on the surface (*Footnote 4). If the pan gets too hot, turn to medium or medium-low heat to prevent the tofu from burning. Transfer cooked tofu to a plate. Set aside.
Add the remaining 1 tablespoon oil, chilli pepper, garlic, ginger, and Sichuan peppercorns. Stir for 20 to 30 seconds to release the fragrance.
Add the sweet peppers and spring onions. Stir for 1 minute.
Stir the sauce again to dissolve the cornflour completely. Pour it into the pan. Stir a few times until the sauce thickens.
Add back the cooked tofu. Gently toss to coat with sauce. Add the peanuts and chilli oil, then give it a quick stir. Immediately transfer everything to a big plate. Serve hot as a main dish by itself or with steamed rice.