Kung Pao Tofu

Indulge in the spicy, savory flavors of Kung Pao Tofu! Learn how to make this delectable dish with our easy-to-follow recipe. Perfect for those that prefer meatless dishes and for tofu lovers.

Kung Pao Tofu

Ingredients

Tofu

• 1 block of firm tofu

• 3 Tablespoons soy sauce

• 1 Tablespoon maple syrup

• 5 Tablespoon cornstarch

The Sauce

• 2 Tablespoons Mirin

• 3 Tablespoons Rice vinegar

• 2 Tablespoons soy sauce

• 2 Tablespoons sugar

• 2 teaspoons cornstarch

• 2 Tablespoon water

Stir Fry

• 3 Tablespoons vegetable oil

• 2 teaspoons Sichuan peppercorns

• 5 dried red chilies

• 1 Tablespoon minced garlic

• 1 Tablespoon minced ginger

• 3 green onions, sliced

• 1 red pepper, chopped

• 1/3 cup peanuts

• More soy sauce as needed

Method

1. Cut the tofu into 1-inch cubes, then place them in a large zip-lock bag with the soy sauce and maple syrup, and marinate for 20 minutes

2. Mix all the sauce ingredients in a small bowl

3. Once the tofu has marinated, unzip the bag just a bit, and pour out the liquid, being careful not to lose the tofu.  When all the liquid is gone, seal the bag again, add the cornstarch a bit at a time, and shake the bag to cover the tofu

4. Heat a large skillet or a wok over medium heat and add 2 Tablespoons of the oil.  When the oil is hot, add the tofu a bit at a time, shaking off any excess cornstarch.  Brown the tofu on each side, then remove from oil onto a plate, set aside

5. Add the remaining oil and the peppercorns to the pan, and cook the peppercorns until they turn dark, but not burnt.  Remove the peppercorns and discard

6. Add the chili peppers, garlic, and ginger and stir until fragrant

7. Add the peppers and green onions and stir for about 1 minute

8. Stir the sauce before adding it to the pan, covering all the ingredients, and stir well until the sauce thickens

9. Add the tofu back into the pan, stir gently to incorporate everything together, add the peanuts and stir in.

Serve hot over rice or soba noodles