Kung Pao Tofu Recipe
Make Kung Pao Tofu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. After pressing, cut the tofu into 1-inch cubes.
- 2
Chop the Vegetables
Dice the red and green bell peppers into 1-inch pieces. Mince the garlic and ginger, and slice the green onions, keeping the white and green parts separate.
- 3
Make the Sauce
In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, water, and red chili flakes until well combined.
- 4
Cook the Tofu
Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and sauté the tofu cubes until golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.
- 5
Sauté the Vegetables
In the same skillet, add another tablespoon of oil. Sauté the minced garlic, ginger, and the white parts of the green onions for about 1 minute until fragrant. Then add the bell peppers and cook for another 3-4 minutes until slightly tender.
- 6
Combine Tofu and Sauce
Return the tofu to the skillet with the sautéed vegetables. Pour the sauce over the tofu and vegetables. Stir well to combine and let it cook for an additional 3-4 minutes to thicken the sauce.
- 7
Finish and Serve
Stir in the roasted peanuts and the green parts of the green onions. Serve hot over rice or noodles.
