Classic Kung Pao Tofu Recipe
Prep Time:
40 minutes
Cook Time:
17 minutes
Servings:
2 Servings
Ingredients
  • 1 (12-ounce) block extra firm tofu
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon rice vinegar
  • 1 tablespoon plus 2 teaspoons cornstarch, divided
  • 1 teaspoon sugar
  • 4 tablespoons avocado oil, divided
  • 4 cloves minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon Sichuan peppercorns
  • 4 dried whole Chinese chiles
  • ½ cup dry roasted peanuts
  • 5 scallions, diced
Directions
  1. Wrap the tofu in a paper towel and place it on a cutting board.
  2. Place a heavy sandwich press or pan on top of the tofu for 30 minutes to draw out any extra moisture.
  3. While the tofu is resting, prepare the sauce by adding soy sauce, wine, vinegar, 2 teaspoons cornstarch, and sugar to a small bowl.
  4. Whisk and set aside.
  5. Cut the tofu into 1-inch cubes.
  6. Transfer the tofu to a large bowl and toss to coat it with the remaining tablespoon of cornstarch.
  7. Heat 2 tablespoons of oil in a wok over medium-high heat.
  8. Working in two batches, brown the tofu on each side, approximately 6 minutes per batch.
  9. Remove the tofu from the pan and place it on a paper towel.
  10. Add the remaining 2 tablespoons of oil to the wok.
  11. Add the garlic, ginger, peppercorns, and chiles to the wok. Stir and cook for 1 minute, until fragrant.
  12. Add the sauce, peanuts, and scallions and stir to combine.
  13. Add the tofu and stir fry for 2 minutes.
  14. Serve the kung pao tofu with steamed rice, if desired.