Crispy Kung Pao Tofu Recipe

Press and cube the tofu

Wrap the extra-firm tofu in a clean kitchen towel or paper towels and place a heavy weight on top (a cast-iron skillet or a few cans) for 20–30 minutes to press out excess water. After pressing, cut the tofu into 3/4- to 1-inch cubes.

Dry and coat

Pat the tofu cubes dry with paper towels. In a large bowl or shallow dish, combine 1 cup cornstarch with 1 teaspoon fine salt. Toss the tofu gently in the cornstarch until every piece is evenly coated. Shake off excess cornstarch and arrange coated cubes on a tray with room between them.

Pan-fry or shallow-fry to crisp

Heat 1 cup neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering (about 350°F if using a thermometer). Fry the tofu in batches so pieces aren’t crowded: cook 3–4 minutes per side, turning to brown on at least two sides, until golden and crisp. Transfer cooked tofu to a wire rack or paper towel-lined plate to drain. Reduce heat under the pan slightly after frying.

Mix the sauce

While tofu is frying, whisk together 3 tbsp low-sodium soy sauce, 1 tsp dark soy sauce, 1 tbsp black or rice vinegar, 1 tbsp hoisin, 1 tbsp Shaoxing wine, 1 tbsp granulated sugar, and 3 tbsp water in a small bowl. In a separate small bowl, stir 1 tsp cornstarch into 1 tbsp water to make a slurry and set aside. Combine the two just before adding to the wok (or pour the slurry into the sauce bowl and stir until uniform).

Prepare aromatics

Slice the scallions, keeping whites and greens separate. Remove seeds from dried chilies if desired and break larger chilies in half. If using Sichuan peppercorns, dry-toast them in the empty skillet over medium heat for 30–60 seconds until fragrant, then crush lightly with a mortar and pestle or back of a spoon.

Stir-fry aromatics and vegetables

Wipe out excess oil from the frying pan leaving about 1–2 tablespoons (or if you prefer, remove oil and wipe clean and add 1–2 tbsp fresh oil). Heat over medium-high. Add the dried chilies and toasted Sichuan peppercorns and stir-fry 30–45 seconds until fragrant (be careful not to burn). Add the white parts of the scallions, minced garlic, minced ginger, and diced red bell pepper. Stir-fry 30–60 seconds until aromatic and the peppers begin to soften.

Combine tofu and sauce

Return the crisp tofu to the pan and gently toss to combine with the aromatics. Give the prepared sauce (including slurry) a final stir and pour it over the tofu. Toss or gently stir for 1–2 minutes as the sauce thickens and glazes the tofu. The cornstarch slurry will cause the sauce to become glossy and cling to the tofu—cook just until the sauce reaches desired thickness.

Add peanuts and finish

Stir in 3 tablespoons roasted peanuts and the green parts of the scallions. Drizzle 1 teaspoon toasted sesame oil and 1 teaspoon rice vinegar over the finished dish and toss gently to combine. Taste and adjust—add a pinch of salt or a splash more soy if needed.

Serve

Transfer the Crispy Kung Pao Tofu to a serving plate, sprinkle with optional cilantro if using, and serve immediately over steamed rice or with noodles.