Kung Pao Tofu
User Reviews
4.7
Kung Pao Tofu
Description
The tofu is pressed to remove excess moisture, cut into small cubes, and marinated in a mixture of soy sauce and cornstarch. The marinade forms a slight coating that crisps when fried. Separately, a sauce blends soy sauce, water, vinegar, dry sherry, brown sugar, and chili paste for sweet, sour, and spicy flavors.
Cooking begins by frying tofu cubes in toasted sesame oil until golden and crisp. Vegetables such as zucchini and red bell pepper are cooked briefly to retain texture. The sauce is added to the pan, thickening and glazing the ingredients.
The finished dish balances crunchy tofu with tender vegetables and a robust sauce that is sweet, sharp, and mildly hot. Chopped peanuts sprinkled on top enhance texture and flavor.
Ingredients
- 1 tofu extra firm, 14-ounce package, drained
- ¼ cup plus 2 tablespoons reduced sodium (or gluten-free soy sauce*)
- 3 tablespoons cornstarch (divided)
- 1 ginger 2-inch piece, minced
- 2 garlic minced, cloves
- 2 scallion chopped, whites and green separated, medium
- 2 zucchini quartered lengthwise cut 1/2 inch cubes, medium
- 2 red bell pepper cut 1 inch cubes, medium
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons dry sherry
- 1 tablespoon brown sugar
- 2-3 teaspoons sambal oelek (fresh ground chili paste*)
- 2 tablespoons (1 teaspoon toasted sesame oil, divided)
- 2 tablespoons peanuts chopped, lightly salted
Instructions
- Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.
- Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.
- Place in a medium size shallow container so the cubes can lay in an even layer.
- In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.
- In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy). Whisk to combine.
- Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
- Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
- Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. Sauté 30 seconds.
- Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.
- Cook, stirring often, to combine, for 2 to 4 minutes until thickened.
- To serve sprinkle peanuts and scallion greens on top and serve immediately.
Notes
- Check soy sauce labels to ensure gluten-free if needed for dietary restrictions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 244kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 12.5g | 19% |
| Saturated Fat | 5g | 25% |
| Sodium | 938mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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