Kung Pao Tofu | It's Only Food w/ Chef John Politte

Press the tofu to remove most of the liquid.

Cut the tofu into 1-inch pieces.

Place the tofu pieces into a ziplock gallon bag.

Add 5 tbsp of corn starch to the bag and shake to coat the tofu.

Add 1 tbsp of maple syrup and 3 tbsp of soy sauce to the bag, shake again to marinate.

In a bowl, mix 2 tbsp of mirin, 3 tbsp of rice vinegar, 2 tbsp of soy sauce, 2 tbsp of sugar, 2 tbsp of corn starch, and 2 tbsp of water to create the sauce.

Heat a pan on medium to medium-high heat and add 2 tbsp of vegetable oil.

Once the oil is hot and shimmering, add the marinated tofu to the pan, ensuring not to crowd it.

Fry the tofu until it has a nice color and crust on both sides, then transfer to a plate.

In the same pan, add the remaining 1 tbsp of vegetable oil and 2 tsp of Sichuan peppercorns, cooking until fragrant.

Add 5 dried red chilies, 1 tbsp of minced garlic, and 1 tbsp of minced ginger to the pan, stir until fragrant.

Add the chopped red pepper and sliced green onions, stirring briefly.

Pour the prepared sauce into the pan and bring to a simmer, thickening the sauce.

Add the fried tofu back into the pan along with 1/3 cup of peanuts, stirring to combine.

Adjust seasoning with a bit more soy sauce if desired, and let simmer briefly before serving.

Equipment Needed

Spice Level:

Dietary