Browned tofu, peanuts and red peppers tumble through a sharp soy-vinegar sauce, with dried chilies lending a slow, warming heat.
A quick reduction gives Kung Pao Tofu a concentrated coating without drowning the crisp edges. Peanuts enter at the end, keeping their crunch against the soft pepper and scallion pieces.
Use a wide pan to brown the tofu in batches. Leave the dried chilies whole for gentler heat, or break one open if you want its seeds to season the sauce.
Method
Mix soy sauce, rice vinegar, sugar and water. Toss extra-firm tofu with cornstarch until lightly coated.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Brown the tofu in two batches for each, turning gently until golden, then transfer to a plate.
Add red bell pepper, scallions and dried red chilies to the skillet. Stir-fry over medium-high heat for until the pepper starts to soften.
Stir in garlic and ginger for until fragrant. Add the sauce and tofu; simmer for until the sauce clings. Fold in roasted peanuts and remove the whole chilies before serving.
Forkue tips
- Use unsalted peanuts so the soy sauce sets the salt level.
Storing and reheating
Keeps 3 days refrigerated. Reheat in a wide skillet with a spoonful of water; add a few fresh peanuts at the table to restore the crunch.
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Nutrition per serving, estimated
Photo: https://www.flickr.com/photos/mlinksva/, CC0, via Wikimedia Commons (cropped and enhanced)
Kung Pao Tofu: FAQ
Can I use cashews instead?
Yes. Roasted cashews bring a softer crunch and slightly sweeter flavor; fold them in just before serving.
What goes alongside the tofu?
Steamed rice and a simply cooked green vegetable balance the salty, tangy sauce. They are separate accompaniments, so make as much as your table needs.
How do I store and reheat Kung Pao Tofu?
Keeps 3 days refrigerated. Reheat in a wide skillet with a spoonful of water; add a few fresh peanuts at the table to restore the crunch.
How long does Kung Pao Tofu take?
About 42 min in total: 20 min prep and 22 min cooking.
What do I need to make Kung Pao Tofu?
The key ingredients are extra-firm tofu, cornstarch, red bell pepper, scallions, dried red chilies and garlic, plus pantry basics.
Any tips for Kung Pao Tofu?
Use unsalted peanuts so the soy sauce sets the salt level.
