Kung Pao Tofu Recipe

Press and drain tofu

Remove the 14 oz block of extra-firm tofu from its package. Drain and press it to remove excess moisture: wrap the tofu in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 20–30 minutes. Pressing helps the tofu crisp and absorb flavor.

Cut and coat

After pressing, cut the tofu into 1-inch cubes. In a bowl, gently toss the tofu cubes with 1 teaspoon salt and 3 tablespoons cornstarch until evenly coated. This creates a light crust when pan-frying.

Pan-fry tofu

Heat 3 tablespoons neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu in a single layer (work in batches if necessary) and cook without moving for 2–3 minutes to brown the underside. Flip and continue to cook, turning occasionally, until all sides are golden and lightly crisp, about 8–10 minutes total. Remove tofu to a plate lined with paper towel and set aside.

Combine sauce ingredients

In a small bowl combine 3 tablespoons low-sodium soy sauce, 1 teaspoon dark soy sauce (if using), 1 tablespoon vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1 tablespoon stock or water. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then add the slurry to the sauce mixture and stir until smooth. Set aside.

Prepare aromatics and dry spices

Have on hand 8 whole dried red chiles (torn and seeds shaken out if you want less heat), 1 teaspoon Sichuan peppercorns (optional), 1 tablespoon minced ginger, 2 teaspoons minced garlic, 3 scallions sliced into 1" pieces, and 1/2 small diced bell pepper (optional).

Bloom chiles and peppercorns

Heat 2 tablespoons vegetable oil in the same wok or a clean large skillet over medium heat. Add the dried chiles and Sichuan peppercorns and stir constantly for about 30–45 seconds until fragrant and slightly darkened — be careful not to burn them (they should sizzle). This process flavors the oil.

Add aromatics & vegetables

Add the minced ginger and garlic, and stir for 15–20 seconds until fragrant. Add the diced bell pepper and most of the scallions (reserve a tablespoon of scallion greens for garnish). Stir-fry for 30–45 seconds to soften the pepper slightly.

Return tofu & add sauce

Return the pan-fried tofu to the wok, gently tossing to combine with the aromatics so the tofu begins to warm and pick up flavors. Pour the prepared sauce over the tofu and stir gently but continuously. The cornstarch slurry will thicken in about 30–60 seconds into a glossy coating. If sauce becomes too thick, add 1–2 tablespoons water or stock to loosen.

Add peanuts and finish

Stir in 3 ounces roasted unsalted peanuts and drizzle 1/2 teaspoon sesame oil. Toss everything for another 20–30 seconds so the peanuts heat through and the sauce coats the tofu and vegetables evenly. Taste and adjust seasoning: add a pinch of salt or 1/2 teaspoon sugar if needed.

Remove from heat. Transfer Kung Pao Tofu to a serving dish and sprinkle reserved scallion greens and 1 teaspoon toasted sesame seeds on top. Serve immediately with steamed rice.