Kung Pao Tofu

Add cubes of extra firm tofu to a large bowl along with cornstarch, white pepper, and salt.

Heat oil in a skillet on the stovetop.

Once the oil is hot, add the coated tofu into the pan in a single layer.

Cook the tofu for around 6 to 7 minutes, flipping it once in between, until golden brown from both sides.

Remove the tofu from the pan and set aside on a plate.

In the same pan, add soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha, toasted sesame oil, brown sugar, and cornstarch.

Add dried red chilies, garlic, and ginger to the pan and sauté for one minute.

Add diced peppers, onion, and chopped green onion to the pan.

Add the prepared sauce to the pan and mix; it will thicken immediately.

Add the pan-fried tofu to the sauce and mix well to coat all the tofu.

Stir in the peanuts and turn off the heat.

Garnish the Kung Pao Tofu with cilantro and serve it with brown rice or noodles or jasmine rice.

Equipment Needed

Spice Level:

Dietary