Kung pao tofu (宫保豆腐)– how to cook in 5 easy steps

Cut the tofu into about half an inch thick pieces.

Marinate the tofu with light soy sauce and a little bit of dark soy sauce for color. Mix gently and leave aside for two hours.

Prepare the vegetables: cut both green and red bell pepper to about the size of the tofu pieces. Alternatively, cucumber and carrots can be used.

Cut the dried chili into short sections and remove the seeds.

Cut the white section of the scallion into small pieces and the green section into small rings.

Prepare the kung pao sauce by combining light soy sauce, dark soy sauce, black vinegar, doubanjiang, sugar, Shaoxing wine, white pepper, salt, and water.

Pan-fry the marinated tofu in a non-stick pan with a little bit of oil until both sides are nicely brown, then remove and set aside.

Add a little bit of oil to the same pan, then sauté ginger, followed by garlic, white scallion, and dried chili until aromatic.

Add the kung pao sauce and ground Szechuan peppercorn to the pan, then add the bell pepper and mix.

Mix a teaspoon of cornstarch with two tablespoons of water to form a slurry, then add to the pan to thicken the sauce.

Return the fried tofu to the pan and mix gently with the sauce. Add cashew nuts or peanuts and the green section of the scallion.

Transfer to a serving plate.

Equipment Needed

Spice Level:

Dietary