Kung Pao Tofu (no Rice) Recipe
Make Kung Pao Tofu (no Rice) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu
Vegetables
Sauce
Method
Preparation of Tofu
Press and Cut Tofu
Begin by pressing the extra-firm tofu to remove excess moisture. Wrap the tofu block in a clean cloth or paper towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
Coat with Cornstarch
In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will help create a crispy texture when cooked.
Cooking
Fry Tofu
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the coated tofu cubes and fry until golden brown and crispy on all sides, approximately 8-10 minutes. Remove the tofu from the skillet and set aside.
Sauté Vegetables
In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced red and green bell peppers, zucchini, minced garlic, and grated ginger. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Prepare Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, Sichuan peppercorns, red pepper flakes, and sesame oil until well combined.
Combine and Cook
Return the fried tofu to the skillet with the sautéed vegetables. Pour the sauce over the mixture and toss to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
Garnish and Serve
Remove from heat and stir in the chopped green onions and unsalted peanuts. Serve warm without rice.
