Kung Pao Tofu Recipe
Make Kung Pao Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Oil for Cooking
Method
Preparation of Tofu
- 1
Press the Tofu
Wrap the firm tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture. Let it sit for about 20-30 minutes.
- 2
Dice the Tofu
Once pressed, cut the tofu into 1-inch cubes.
Chopping Vegetables
- 3
Prepare Bell Pepper
Remove the seeds and stem from the bell pepper, then chop it into bite-sized pieces.
- 4
Slice Zucchini
Trim the ends of the zucchini and cut it into half-moon slices.
- 5
Chop Green Onions
Chop the green onions, separating the green tops from the white bulbs.
Making the Sauce
- 6
Combine Sauce Ingredients
In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, and water until smooth.
- 7
Prepare Sichuan Flavor
In a small pan, heat a bit of oil and lightly toast the Sichuan peppercorns and dried red chilies until fragrant, then add to the sauce mixture.
Cooking the Dish
- 8
Cook the Tofu
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
- 9
Stir-fry Vegetables
In the same skillet, add the white parts of the green onions, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until just tender.
- 10
Combine Everything
Return the cooked tofu to the skillet, pour the sauce over everything, and stir well to combine. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
- 11
Finish and Serve
Stir in the roasted peanuts and the green tops of the green onions. Serve hot over rice or noodles.
