Kungpao Tofu Bold Flavors (Printer-Friendly)
Crispy tofu, peanuts, and chilies tossed in a smoky, tangy sauce for a vibrant, protein-rich vegan dish.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
400 g firm tofu, pressed and cut into 2.5 cm cubes
02 -
30 g cornstarch
03 -
2 tablespoons sesame oil
→ Vegetables and Aromatics
04 -
1 medium red bell pepper, diced
05 -
1 small yellow onion, diced
06 -
4 cloves garlic, minced
07 -
20 g fresh ginger, minced
08 -
6 dried red chilies, cut into segments
09 -
2 teaspoons Sichuan peppercorns
10 -
2 spring onions, sliced
→ Sauce
11 -
2 tablespoons light soy sauce
12 -
1 tablespoon dark soy sauce
13 -
1 tablespoon hoisin sauce
14 -
1 tablespoon rice vinegar
15 -
1 tablespoon black vinegar
16 -
1 tablespoon mirin
17 -
1 tablespoon maple syrup
18 -
2 teaspoons brown sugar
19 -
2 teaspoons chili paste
20 -
1 teaspoon cornstarch, dissolved in 2 tablespoons water
→ Garnish
21 -
50 g roasted peanuts
# Steps to Prepare:
01 -
Drain and press the tofu to eliminate excess moisture. Cut into uniform 2.5 cm cubes. Toss cubes with cornstarch for an even coating.
02 -
In a large non-stick skillet, heat half the sesame oil over medium-high heat. Fry tofu in batches until golden and crisp on all sides. Transfer to a plate lined with kitchen paper to drain.
03 -
In a small bowl, combine light soy sauce, dark soy sauce, hoisin sauce, rice vinegar, black vinegar, mirin, maple syrup, brown sugar, and chili paste. Stir in the cornstarch-water slurry until homogenous.
04 -
Heat remaining sesame oil in a wok over medium heat. Sauté garlic, ginger, dried red chilies, and Sichuan peppercorns until aromatic. Add diced pepper and onion. Stir-fry until just tender, about 2–3 minutes.
05 -
Return tofu to the wok. Pour sauce over all ingredients, tossing gently to coat. Stir-fry for 2–3 minutes until sauce thickens and glazes. Fold in roasted peanuts and spring onions, then serve hot.
# Extra Cooking Tips:
01 -
Ensure tofu is well-pressed to achieve ultimate crispness when frying.
02 -
Control the level of heat by adjusting the number of dried red chilies and Sichuan peppercorns.
03 -
For best flavor, allow the sauce to glaze and slightly caramelize on the tofu before serving.