Kung Pao Tofu
This crispy kung pao tofu is made with bell peppers, crunchy peanuts and a sweet-spicy sauce for a dinner that's even better than takeout!
Ingredients
For the Tofu:
- 1 14-ounce block extra-firm tofu pressed and cut into 1-inch cubes – 400g
- 2 tablespoons cornstarch 16g
- 1 tablespoon soy sauce 15mL
- 1 tablespoon rice vinegar 15mL
- 2 tablespoons vegetable oil for frying – 30mL
For the Stir-Fry:
- 1 red bell pepper diced – 150g
- 1 green bell pepper diced – 150g
- 4 cloves garlic minced – 12g
- 1 tablespoon fresh ginger minced – 15g
- 6 –8 dried red chilies whole – 2–3g
- ½ cup roasted unsalted peanuts 70g
- 2 scallions sliced – 20g
For the Sauce:
- 3 tablespoons soy sauce 45mL
- 1 tablespoon rice vinegar 15mL
- 1 tablespoon hoisin sauce 20g
- 1 tablespoon maple syrup 20g
- 1 teaspoon sesame oil 5mL
- 1 teaspoon cornstarch 3g
- ¼ teaspoon ground Sichuan pepper optional but traditional – 0.5 gram
- ¼ cup water 60mL
Instructions
Cook the tofu:
- Place the tofu cubes in a bowl. Add cornstarch, soy sauce, and rice vinegar. Gently toss until every piece is evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until each side is golden and crisp. Transfer the tofu to a plate.
Start the stir fry:
- In the same skillet, add the red and green bell peppers. Stir-fry for 3–4 minutes until they begin to soften but still retain some crunch.
- Add the garlic, ginger, and dried red chilies. Stir for about 30 seconds until fragrant.
- Add the crispy tofu back to the skillet and toss to combine with the peppers and aromatics.
- Stir in the peanuts and most of the scallions, reserving a little for garnish.
Make the sauce and finish:
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, cornstarch, Sichuan pepper, and water.
- Pour the sauce into the skillet and cook for 1–2 minutes, stirring, until the mixture thickens and coats everything.
- Remove from heat and top with the remaining scallions. Serve right away with steamed rice or noodles.
Notes
- Refrigerator: Store leftover kung pao tofu in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm in a skillet set over medium heat or microwave until warmed through.
Nutrition
Calories: 217kcal | Carbohydrates: 25g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 1083mg | Potassium: 540mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1745IU | Vitamin C: 161mg | Calcium: 47mg | Iron: 2mg