Real-Deal Kung Pao Tofu (宫爆豆腐)
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
2 to 3 servings
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Calories
369 kcal
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Course
Main Course
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Cuisine
Chinese
Real-Deal Kung Pao Tofu (宫爆豆腐)
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The real-deal recipe that will help you create better-than-takeout kung pao tofu in your own kitchen.
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Ingredients
Tofu
- 1 block (16 oz / 450 g) House Foods extra firm tofu (or medium firm tofu)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup (or agave nectar)
- 5 to 6 tablespoons cornstarch
Sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 tablespoons Chinkiang vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 2 teaspoons Whole Sichuan peppercorns (Optional)
- 4 to 5 dried chili peppers
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , minced
- 2 teaspoons doubanjiang (spicy fermented bean paste) (Footnote 1) (Optional)
- 4 green onions , roughly chopped
- 1 bell pepper , chopped
- 1/3 cup fried peanuts
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Instructions
- Cut tofu into 1-inch pieces and transfer to a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.
- Mix all the sauce ingredients with 2 tablespoons water in a small bowl.
- When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain the liquid and discard it. Add cornstarch, a tablespoon at a time, and gently toss the bag to coat the tofu. It is OK if the tofu isn’t coated evenly.
- Heat a large skillet with 2 tablespoons oil over medium heat until hot. Add the tofu with your hand (or a pair of tongs), shaking off any extra cornstarch. Let cook without moving for 1 to 2 minutes, or until the bottom turns golden. Flip to brown the other side. If the pan gets too hot, turn to medium or medium low heat. Transfer cooked tofu to a plate. Set aside.
- Add the remaining 1 tablespoon oil and the Sichuan peppercorns. Cook and stir until the peppercorns turn dark (but not black). Remove the Sichuan peppercorns and discard them.
- Add the chili pepper, garlic, ginger, and doubanjiang. Stir for 20 to 30 seconds to release the fragrance.
- Add the bell pepper and green onion. Stir for 20 seconds.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir a few times until the sauce thickens.
- Add back the cooked tofu. Gently toss to coat with sauce. Add the peanuts and give it a quick stir. Immediately transfer everything to a big plate.
- Serve hot as main with steamed rice.
Notes
- If you do not use doubanjiang, taste the tofu at the end and add a pinch of salt, if needed.
- If you do not use doubanjiang, taste the tofu at the end and add a pinch of salt, if needed.
Nutrition Information
Show Details
Serving
3g
Calories
369kcal
(18%)
Carbohydrates
30.9g
(10%)
Protein
14.9g
(30%)
Fat
21.6g
(33%)
Saturated Fat
3.8g
(19%)
Sodium
652mg
(27%)
Potassium
433mg
(12%)
Fiber
3.2g
(13%)
Sugar
11.8g
(24%)
Calcium
260mg
(26%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 369kcal | 18% |
| Carbohydrates | 30.9g | 10% |
| Protein | 14.9g | 30% |
| Fat | 21.6g | 33% |
| Saturated Fat | 3.8g | 19% |
| Sodium | 652mg | 27% |
| Potassium | 433mg | 9% |
| Fiber | 3.2g | 13% |
| Sugar | 11.8g | 24% |
| Calcium | 260mg | 26% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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