Kung Pao Tofu, a vegetarian twist on the classic Sichuan dish, combines crispy tofu, crunchy peanuts, and a spicy-sweet sauce for a flavorful meal. Here’s a simple recipe to recreate it at home.
Ingredients:
- 300g firm tofu, cubed and pressed
- 3 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 2 dried red chilies, deseeded
- 2 cloves garlic, minced
- 1 cm ginger, julienned
- 50g roasted peanuts
- 1 green onion, chopped
- For the sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp oyster sauce, 1 tbsp water, and 1 tsp cornstarch.
Instructions:
1. Prepare the tofu: Press tofu to remove excess water, then deep-fry until golden, or pan-fry until crispy. Set aside.
2. Make the sauce: Mix all sauce ingredients in a bowl until sugar dissolves.
3. Stir-fry: Heat oil in a wok. Sauté Sichuan peppercorns and chilies until fragrant. Add garlic and ginger, stir for 10 seconds.
4. Combine: Return tofu to the wok, pour in the sauce, and toss to coat evenly. Add peanuts and green onions, cook for 1 minute until thickened.
Serve hot with steamed rice. Enjoy this spicy, savory, and slightly sweet dish that’s sure to satisfy!
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