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Kung Pao Tofu

Kung Pao Tofu

Packed with heat from dried chilies, a tingling sensation from Sichuan peppercorns, and added texture from peanuts, this kung pao tofu recipe offers a vegetarian twist on the classic Chinese American restaurant favorite, kung pao chicken.
While there are many variations of this dish, this version substitutes tofu for chicken, treating the tofu with similar care. Pressing the tofu effectively removes excess moisture, allowing more space for flavors and resulting in a denser, chewier texture. Coating the tofu in cornstarch helps it to brown nicely, achieving a crisp exterior while also serving as a sponge for the savory, spicy, and tingling sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 14-ounce package extra-firm tofu
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine or sake
  • 1 tablespoon black vinegar or rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
  • 3 garlic cloves finely grated
  • 1 1-inch piece fresh ginger, peeled and finely grated
  • 2 teaspoons cornstarch for the sauce plus ¼ cup (for the tofu)
  • Salt
  • Grapeseed or other neutral oil as needed
  • 1 red bell pepper cut into ½ inch squares
  • 2 celery stalks cut into ¼ inch slices
  • 4 scallions cut into 1 inch chunks
  • 1 teaspoon Sichuan peppercorns optional
  • 4 whole Tianjin chiles or chiles de árbol crushed
  • ⅓ cup roasted peanuts
  • ¼ cup roughly chopped cilantro leaves and tender stems
  • White rice for serving

Instructions
 

  • Begin by draining the tofu. Wrap it in a clean kitchen towel, place it on a plate, and then weigh it down with a cast-iron skillet or another heavy object. Allow it to press for at least 10 minutes, or up to 1 hour.
  • While the tofu is being pressed, prepare the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice wine (or sake), vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons of cornstarch, and ⅓ cup of water until well combined.
  • Once the tofu has finished pressing, unwrap it and cut it into ¾ inch cubes. Transfer the tofu cubes to a medium bowl, season them with salt, and then coat them thoroughly in ¼ cup of cornstarch. Set the coated tofu aside for later use.
  • Heat a large cast-iron skillet over medium-high heat and add enough neutral oil to coat the bottom of the pan. Once the oil begins to shimmer, add the tofu in a single layer. Cook until one side turns golden brown and becomes crisp, approximately 3 minutes. Then, flip the tofu and cook until the other side is also golden brown and crisp, about another 3 minutes. Use a slotted spoon to remove the tofu from the skillet and transfer it to a plate.
  • In the same skillet, add the red bell pepper, celery, and scallions. Cook, stirring occasionally, until the red bell pepper begins to soften while retaining some crunch, and the vegetables develop a slight char, which should take about 4 minutes. Add the Sichuan peppercorns and crushed chiles and cook until fragrant, for about 1 minute. Next, add the cooked tofu and prepared sauce to the skillet, stirring to coat everything evenly. Allow the sauce to simmer and thicken for approximately 2 minutes. Finish by adding the peanuts and cilantro, give everything a final stir, then serve immediately with rice.