Kungpao Tofu Recipe
cornstarch deep-fried tofu, house-made kungpao sauce
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Frequently paired with
The best thing to pair and share with KUNGPAO TOFU
Ingredients
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Tofu
Kungpao Sauce
Method
Tofu Preparation
Prepare Tofu
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
Coat with Cornstarch
In a bowl, toss the tofu cubes with cornstarch until evenly coated.
Deep Fry Tofu
Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the tofu cubes in batches and deep-fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Kungpao Sauce Preparation
Make the Sauce
In a saucepan over medium heat, combine soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and sichuan peppercorns. Stir until sugar is dissolved.
Add Aromatics
Add minced garlic, minced ginger, and chopped green onions to the sauce. Cook for another 2-3 minutes, stirring frequently.
Combine with Vegetables
Add chopped red bell pepper and cook for an additional 2 minutes until slightly softened.
Combine and Serve
Combine Tofu and Sauce
In a large bowl, combine the crispy tofu with the kungpao sauce and gently toss until all pieces are coated.
Garnish and Serve
Top with dry roasted peanuts before serving. Enjoy your Kungpao Tofu!
