Mandarin Kung Pao Chicken Or Tofu Recipe

Choose protein

Decide whether to use chicken or tofu. If using both, treat them separately. For tofu, press at least 15–30 minutes to remove excess water; drain and pat dry.

Combine 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, and 1 teaspoon cornstarch in a bowl. Add the cubed chicken (or tofu) and toss to coat. Marinate 10–20 minutes while prepping vegetables.

In a small bowl, whisk together 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons black or rice vinegar, 1 tablespoon hoisin, 1 teaspoon sesame oil, 1 tablespoon stock, and 1 teaspoon sugar until smooth.

In a separate small cup, dissolve 1 teaspoon cornstarch in 2 tablespoons water to make a slurry. Set both sauce and slurry aside.

Prepare all vegetables: cut broccoli into bite-sized florets, slice bamboo shoots and drain, cut red pepper into strips, slice zucchini, drain and slice water chestnuts, and slice scallions. Have peanuts and dried chilies nearby.

If you prefer broccoli crisp-tender, blanch florets in boiling salted water 30–60 seconds, then transfer to ice water to stop cooking. Drain well before stir-frying.

Heat a large wok or heavy skillet over high heat until smoking point is near. Add 2 tablespoons oil and swirl to coat.

Cook protein

Add marinated chicken in a single layer (or tofu cubes) and spread out. Let sear undisturbed 1–2 minutes, then stir-fry until cooked through and lightly browned (chicken 4–5 minutes total; tofu 3–4 minutes). Remove protein to a plate and reserve.

Add remaining 1 tablespoon oil to the hot wok. Add dried red chilies and stir 10–20 seconds until fragrant but not burnt (reduce quantity for milder heat).

Add minced garlic and ginger; stir 15–20 seconds until aromatic.

Add broccoli, red bell pepper, zucchini, bamboo shoots, and water chestnuts. Stir-fry 2–3 minutes until vegetables are bright and just tender-crisp.

Return cooked chicken or tofu to the wok and toss with vegetables.

Pour the prepared Kung Pao sauce over the contents of the wok and stir to combine. Let simmer 30–45 seconds so flavors meld.

Give the cornstarch slurry a quick stir (it may have settled) and pour it into the wok while stirring. Cook 30–60 seconds until sauce thickens and coats the ingredients.

Taste and adjust seasoning with 1/4 teaspoon salt and a pinch of white pepper if needed.

Stir in roasted peanuts and sliced scallions. Remove from heat.

Serve immediately over steamed rice or noodles.