Kung Po Tofu Recipe

Press and cube tofu

Drain tofu and press between paper towels with a weight for 20–30 minutes to remove excess water. Cut into 1-inch cubes.

Marinate and coat

Toss tofu cubes with 2 tbsp soy sauce, then sprinkle with 3 tbsp cornstarch, tossing gently until each piece is lightly coated.

Pan-fry tofu

Heat 3 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and fry, turning occasionally, until golden and crisp on all sides, about 8–10 minutes. Remove tofu to a plate and set aside.

Prepare sauce

In a bowl whisk together 3 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 3 tbsp pineapple juice, 1 tbsp brown sugar, 1 tsp chili garlic sauce, and 1 cup water until sugar dissolves.

Make cornstarch slurry

In a small cup combine 2 tsp cornstarch with 2 tbsp cold water and stir until smooth. Set aside.

Prepare lotus root and green beans

If using fresh lotus root, peel and slice thinly (about 1/8-inch). Parboil lotus slices in boiling water 2 minutes, then drain. Blanch green beans in boiling water 1–2 minutes until bright green and just tender, then shock in ice water and drain. If using jarred lotus, drain and pat dry.

Stir-fry vegetables and pineapple

Heat 2 tbsp vegetable oil in the same wok or a large skillet over high heat. When the oil is shimmering, add dried red chilies (if using) and quickly stir 10–15 seconds to release aroma. Add minced garlic and ginger and stir 20–30 seconds until fragrant but not browned. Add the white part of the scallions, sliced red bell pepper, blanched green beans, lotus slices and pineapple chunks. Stir-fry 2–3 minutes until vegetables begin to caramelize slightly and pineapple is warmed through.

Add tofu and sauce

Return the fried tofu to the wok. Pour the prepared sauce over the ingredients and bring to a simmer over medium-high heat, about 1–2 minutes.

Thicken sauce

Give the cornstarch slurry a quick re-stir and slowly drizzle it into the simmering sauce while stirring constantly. Cook 1–2 minutes until sauce thickens to a glossy consistency and coats the tofu and vegetables.

Season and finish

Stir in 1 tsp sesame oil, adjust seasoning with 1/2 tsp salt and 1/4 tsp white pepper (to taste). Fold in roasted peanuts and the green parts of the scallions. Toss gently to combine.

Serve

Transfer Kung Po Tofu to a serving platter. Garnish with extra scallion greens and additional roasted peanuts if desired. Serve hot with steamed rice.