Kung Pao Tofu
A simplified version of a takeout classic made with no specialty ingredients. Spicy savory tofu stir-fried with peanuts and peppers in an aromatic sauce.
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Servings: 3
Ingredients
Marinated Tofu
- 1 (14 or 16 oz) block extra-firm tofu
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Simple Kung Pao Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoons balsamic vinegar
- 1 tablespoon brown sugar or maple syrup
- 1 tablespoon chili paste (optional) I use sambal
- 2 teaspoons cornstarch
- 1/2 cup water or vegetable broth
- 2 teaspoons toasted sesame oil
Stir Fry
- 2 tablespoons peanut oil or other neutral oil, divided
- 3-6 dried red chili peppers or sub dried red pepper flakes (optional)
- 1 tablespoon minced garlic about 3-4 cloves
- 2 teaspoons minced or grated ginger
- 3-4 green onions sliced, green and white parts separated
- 1/3 cup roasted peanuts
- 1 (8 oz) can sliced water chestnuts drained
- 1/2 red bell pepper seeded and chopped
- 1/2 large zucchini chopped
Instructions
Marinate the Tofu
- Press tofu: Drain the block of tofu and use your favorite method to press it for 10-15 minutes. (This will help it splatter less when frying.)
- Cut or tear: Cut the tofu into cubes (about 3/4") or tear into bite-sized pieces.
- Marinate: To a mixing bowl, add soy sauce and cornstarch and stir to dissolve cornstarch. Add tofu pieces and toss to coat. Cover and allow to marinate for at least 15 minutes. Give the tofu a toss occasionally so it marinates evenly.
Prep the Sauce
- Make the sauce: Whisk together all ingredients for the sauce: soy sauce, rice vinegar, balsamic vinegar, brown sugar, chili paste, cornstarch, water (or veggie broth), and toasted sesame oil. Set aside.
Stir-Fry
- Chili pepper notes: Different types of dried red chilis will vary in their spice level. If you're unsure how spicy yours are, I recommend giving one a taste. If you don't have whole dried red chilis, you can also substitute red chili flakes. (Start with 1/2 teaspoon. Add more to boost the spice, or omit altogether for a milder dish.)
- Brown the tofu: Heat 1 tablespoon peanut oil (or other vegetable oil) in a nonstick wok (preferred) or skillet over medium-high heat. When the oil shimmers, carefully add the marinated tofu (it may splatter a little). Pan-fry for 3-4 minutes on the first side without touching, until golden-brown. Then flip and repeat a few more times until the tofu pieces are evenly browned. This usually takes about 10-12 minutes in total. Remove the tofu to a plate and set aside.
- Stir-fry aromatics: If needed, add another 1 tablespoon of oil to the same pan. Add dried red chili peppers (if using), garlic, ginger, the white portions of the green onions, and the peanuts. Stir-fry for 2-3 minutes, until the green onions are becoming translucent.
- Add veggies and tofu: Add in the chopped red bell pepper, zucchini, and water chestnuts. Stir-fry for another 3-4 minutes, or until the peppers and zucchini are as tender as you like. Then add back in the pan-fried tofu and heat for another minute or so.
- Add sauce: Reduce the heat to medium. Give the sauce a quick whisk to redistribute the cornstarch, then pour it in. It should begin to bubble immediately. Stir constantly for another 1-2 minutes until the sauce thickens to your preference. If you want to thin the sauce out slightly, just stir in an extra splash of water or veggie broth. Fold in the reserved green parts of the green onion and serve.
Notes
- Balsamic vinegar/rice vinegar: You won't find these in traditional/authentic kung pao recipes (Chinese black vinegar and shaoxing wine are more commonly used). However, this recipe is designed for the average home cook who may not have access to specialty ingredients. I have found that this combination delivers a taste that is very similar to Chinese takeout. If you have black vinegar or shaoxing, feel free to use those instead!
- Dried red chili peppers: If you don't have access to an Asian market, check the Hispanic section at your usual grocery store. You can often find dried peppers there. You can use arbol chili peppers. If you can't find any, you can substitute dried red chili flakes (use as many as your spice preference allows), or you can skip dried chilis altogether and lean on the chili paste in the recipe for your spice.
- Stir fry veggies: Feel free to substitute other types of stir fry veg for the red bell peppers and zucchini. You can try broccoli, baby bok choy, mushrooms, etc.
- Gluten-free: Use tamari or gluten-free soy sauce in both the marinade and the sauce.
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