Kung Po Tofu Recipe

Press and cube tofu

Wrap the tofu in clean kitchen towels or paper towels and press with a weight for 20–30 minutes to remove excess moisture. Cut into 1-inch cubes.

Marinate & coat

Toss tofu cubes with 1 tablespoon light soy sauce and 1 teaspoon sesame oil, then season with 1 teaspoon kosher salt and 1 teaspoon white pepper. Sprinkle 3 tablespoons cornstarch over the tofu and gently toss to coat each cube evenly.

Mix sauce

In a small bowl combine 3 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs rice vinegar, 1 tbs hoisin, 1 tbs pineapple juice, 1 tbs stock, and 1 tbs brown sugar. Stir until sugar dissolves. In a separate small bowl whisk 1 tsp cornstarch with 1 tbs water to make a slurry and set both aside.

Prepare vegetables

If using fresh lotus root, peel and slice to 1/4-inch rounds and soak 5–10 minutes in water with a splash of rice vinegar to prevent discoloration; drain. Trim and halve green beans. Cut pineapple into 1/2–3/4 inch chunks and dice red bell pepper if using.

Parcook green beans and lotus

Bring a medium pot of salted water to a boil. Blanch green beans for 1–2 minutes until bright green and just tender; remove and immediately plunge into ice water to stop cooking. Blanch lotus root slices for 1–2 minutes until just tender; transfer to ice bath as well. Drain and set aside.

Fry or pan-sear tofu

Heat 2–3 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add coated tofu cubes in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes to develop a golden crust. Turn and brown other sides until crisp, about 6–8 minutes total. Transfer tofu to a plate lined with paper towel to drain excess oil.

Stir-fry aromatics

Wipe out the pan leaving a thin film of oil. Add the remaining 1 tablespoon oil and heat over high heat. Add Sichuan peppercorns and dried red chiles; toast 10–20 seconds until fragrant (be careful not to burn). Add minced garlic and ginger and stir-fry 15–30 seconds until aromatic.

Add vegetables & pineapple

Add drained lotus root, blanched green beans, and red bell pepper to the wok. Stir-fry 1–2 minutes to combine and heat through. Add pineapple chunks and continue to stir 30–60 seconds.

Combine tofu & sauce

Return the fried tofu to the pan. Stir the prepared sauce, then pour it over the tofu and vegetables. Stir to coat and bring the sauce to a simmer, about 1 minute.

Thicken sauce & finish

Give the cornstarch slurry a quick stir and add it to the wok while stirring; simmer 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt or a splash more soy if needed. Stir in sliced scallion greens and sprinkle toasted sesame seeds if using.