Kung Pao Tofu
Updated May 31, 2024
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14-ounce) package extra-firm tofu
- ¼cup soy sauce
- 2tablespoons brown sugar
- 2tablespoons hoisin sauce
- 2tablespoons rice wine or sake
- 1tablespoon black vinegar (or rice wine vinegar)
- 2teaspoons toasted sesame oil
- ½teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
- 3garlic cloves, finely grated
- 1(1-inch) piece fresh ginger, peeled and finely grated
- 2teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
- Salt
- Grapeseed or other neutral oil, as needed
- 1red bell pepper, cut into ½-inch squares
- 2celery stalks, cut into ¼-inch slices
- 4scallions, cut into 1-inch chunks
- 1teaspoon Sichuan peppercorns (optional)
- 4whole Tianjin chiles or chiles de árbol, crushed
- ⅓cup roasted peanuts
- ¼cup roughly chopped cilantro leaves and tender stems
- White rice, for serving
Nutritional analysis per serving (4 servings)
392 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 18 grams protein; 1045 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
- Step 2
While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.
- Step 3
After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.
- Step 4
In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
- Step 5
Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.
Private Notes
Comments
I've been struggling with crisping tofu in oil on stovetop lately. I coated the cubes in potato starch, used spray oil and baked them separately at 425 for about 20 minutes. They crisped up nicely and no soggy oil mess. Folded them into the wok at end of stir fry. Perfect!
Vegetarian family favorite that pleased everyone. Mom tip: Baking the tofu (400 for 25 minutes) means you can be at the stove for 7 minutes less and still have some bite in the tofu. And if you have teens: double the recipe. 14 oz of tofu is enough for about 2 teens. I didn't have the chilis so used chili crunch - worked great.
My hoisen was really sweet so I eliminated the sugar but made as written otherwise. Next time I’ll double the sauce—it was so good we’d eat it on cardboard!
I swear I had a way better kung pao experience from nytimes recipes but I can't find it. this was way too sweet. I feel like the hoisin sauce was overkill esp with that brown sugar.... and then why was the garlic and ginger added to the sauce instead of to the vegetables before adding the sauce?? they were kind of raw tasting in the sauce and didn't add their usual depth of flavor that they are supposed to add. It was tasty but not kung pao chicken as I've had it. going to keep hunting for a good recipe.
So I accidentally made this recipe with 3x the amount of Sichuan peppercorns. I will never forget that experience in my mouth (and in the bathroom). Now that I know it involves much less peppercorns, I can say great recipe!
This is really good! I took the advice of some other commenters and baked my tofu in the oven to save myself some hassle. It was a little sweet, I may leave out some of the brown sugar next time