Kung Pao Tofu
Ingredients:
- 396.9 g (14 oz) extra-firm tofu
- 16 g (2 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 119 g (1) red bell pepper
- 196 g (1) zucchini
- 4 dried red chilies
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 36.5 g (1/4 cup) roasted peanuts
- 480 g (3) green onions
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) hoisin sauce
- 12.5 g (1 tbsp) sugar
- 5 ml (1 tsp) cornstarch mixed with 2 tbsp water
Nutrition:
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Fry the tofu until it's genuinely crisp and golden on all sides before setting it aside — this crust is what keeps it from turning soft the moment it hits the sauce.
Instructions:
- Fry the Tofu: Toss the tofu cubes in cornstarch. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat and fry the tofu until golden and crisp on all sides. Remove and set aside.
- Stir-Fry the Vegetables: Add the remaining oil to the wok and stir-fry the bell pepper and zucchini for 2-3 minutes.
- Add Aromatics: Add the dried chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
- Make the Sauce: Whisk together the soy sauce, rice vinegar, hoisin sauce, and sugar in a small bowl.
- Combine & Sauce: Return the tofu to the wok and pour in the sauce mixture. Toss to coat.
- Thicken: Add the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens and glazes everything.
- Finish: Stir in the roasted peanuts and green onions.
- Serve: Serve immediately over rice.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The extra-firm tofu provides protein and soaks up the surrounding flavors. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The red bell pepper adds sweetness and a pop of color.
Kung Pao Tofu
Ingredients:
- 396.9 g (14 oz) extra-firm tofu
- 16 g (2 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 119 g (1) red bell pepper
- 196 g (1) zucchini
- 4 dried red chilies
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 36.5 g (1/4 cup) roasted peanuts
- 480 g (3) green onions
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) hoisin sauce
- 12.5 g (1 tbsp) sugar
- 5 ml (1 tsp) cornstarch mixed with 2 tbsp water
Why These Ingredients:
A few ingredients do most of the work in this recipe. The extra-firm tofu provides protein and soaks up the surrounding flavors. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The red bell pepper adds sweetness and a pop of color.
Prep:
Fry the tofu until it's genuinely crisp and golden on all sides before setting it aside — this crust is what keeps it from turning soft the moment it hits the sauce.
Instructions:
- Fry the Tofu: Toss the tofu cubes in cornstarch. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat and fry the tofu until golden and crisp on all sides. Remove and set aside.
- Stir-Fry the Vegetables: Add the remaining oil to the wok and stir-fry the bell pepper and zucchini for 2-3 minutes.
- Add Aromatics: Add the dried chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
- Make the Sauce: Whisk together the soy sauce, rice vinegar, hoisin sauce, and sugar in a small bowl.
- Combine & Sauce: Return the tofu to the wok and pour in the sauce mixture. Toss to coat.
- Thicken: Add the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens and glazes everything.
- Finish: Stir in the roasted peanuts and green onions.
- Serve: Serve immediately over rice.
