Kung Pao Tofu Recipe

Set the block of tofu on a few layers of paper towels to draw out excess water for about an hour.

Slice the tofu into roughly 1 inch cubes.

In a bowl, mix together 1 tablespoon of shaoxing wine, 1 teaspoon of soy sauce, and 1/4 teaspoon of salt.

Add 1 teaspoon of potato starch to the bowl and stir until there are no clumps left.

Coat the tofu in the marinade using a swirling motion to avoid disintegration.

Peel the ginger with a spoon and slice it into coins against the grain, then julienne and mince it.

Loosen the skin of the garlic by giving it a few whacks with the side of a knife, then mince it.

Remove the stem and core from the bell peppers, trim away any light-colored membranes, and cut them into squares.

Chop the scallions for garnish.

In a bowl, make the Kung Pao sauce by mixing 2 tablespoons of shaoxing wine, 1 tablespoon of dark soy sauce, 1 tablespoon of black vinegar, 2 teaspoons of doubanjiang, 2 teaspoons of sugar, 1/2 teaspoon of potato starch, and 1/4 teaspoon of ground sichuan pepper until dissolved.

Heat a large frying pan over high heat, add 2 tablespoons of vegetable oil, peanuts, and 6 dried chili peppers, and stir-fry until the peanuts are golden brown and the chiles are dark red.

Remove the peanuts and chiles from the pan, leaving the oil behind.

Add the minced ginger and garlic to the pan and swirl in the oil.

Drain the marinade from the tofu and add it in a single layer to the pan, frying undisturbed until browned on one side.

Flip the tofu over once browned, using a spatula if necessary, and let it brown on the other side.

Add the red and green bell peppers to the pan and toss until their color pops, cooking briefly to keep them crisp.

Return the oil-roasted peanuts and chilies to the pan and toss everything together.

Add the Kung Pao sauce to the pan and let it thicken and coat all the ingredients.

Equipment Needed

Spice Level:

Dietary