Kung Pao Lettuce Wraps - Tofu Recipe

Press and cube tofu

Press the 14 oz block of extra-firm tofu for at least 15–20 minutes to remove excess water. Pat dry and cut into 1/2-inch cubes.

Marinate and coat

In a bowl toss the tofu cubes with 1 tablespoon light soy sauce until evenly coated. Sprinkle 2 tablespoons cornstarch over the cubes and toss gently so each piece is lightly dusted.

Pan-fry tofu

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Fry tofu in a single layer, turning occasionally, until golden brown and slightly crisp on at least two sides, 6–8 minutes. Remove to a paper towel-lined plate and set aside.

Whisk together the sauce ingredients in a small bowl: 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Chinese black or rice vinegar, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, and 3 tbsp water. Mix 1 tsp cornstarch into the sauce to make a thin slurry and set aside.

Toast Sichuan peppercorns (optional)

If using Sichuan peppercorns, heat a dry small skillet over medium heat and toast the 1 tsp peppercorns 30–60 seconds until fragrant. Crush lightly with a mortar and pestle or spice grinder and set aside.

Stir-fry aromatics

In the same skillet used for tofu, add 2 tbsp peanut or neutral oil and warm over medium heat. Add 6 dried Sichuan chilies and stir 30–45 seconds until they darken slightly (take care not to burn). Add the minced garlic (3 cloves), minced ginger (1 tsp), and the white parts of the scallions (from 4 stalks). Stir-fry 30–45 seconds until aromatic.

Cook vegetables

Add the diced red bell pepper (1/2 cup) and diced carrot (1/4 cup) and stir-fry 1–2 minutes until slightly softened but still crisp.

Combine tofu and sauce

Return the fried tofu to the skillet. Give the prepared sauce another quick stir and pour it over the tofu and vegetables. Stir to combine and bring to a simmer. Cook 1–2 minutes until sauce thickens and coats the tofu and veg.

Finish mixture

Stir in the chopped roasted peanuts (1/2 cup), the green parts of the scallions, and the toasted/crushed Sichuan peppercorns (if using). Taste and adjust seasoning — add a pinch of salt or a splash more light soy sauce if needed.

Prepare lettuce: Separate and rinse 12 butter lettuce leaves, spin or pat dry. Arrange on a serving platter.

Spoon the hot Kung Pao tofu mixture into the center of each lettuce leaf (about 2–3 tablespoons per leaf, adjusted to taste).

Garnish: Sprinkle with chopped cilantro (2 tbsp), toasted sesame seeds (1 tsp) and additional chopped peanuts if desired. Serve immediately with lime wedges to squeeze over the wraps.