-
Prep time
10 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
This dish is inspired by the popular gong bao ji ding, or kung pao chicken, from the Sichuan province in southwestern China. Over the years, there have been many adaptations of this speedy recipe, becoming a favorite at Chinese American restaurants. Beyond chicken, though, this style of stir-fry goes perfectly with vegetables such as cauliflower or plant-based proteins like tofu. Traditionally numbing Sichuan peppercorns are involved, but my everyday Kung Pao Tofu keeps the heat from dried chiles and skips the peppercorns—which is similar to the taste I grew up with from my mom’s cooking. If you would like more oomph, Sichuan peppercorns are included as an option in the ingredient list and instructions below. With soy sauce and Chinkiang vinegar, plus lots of ginger and garlic, this sauce is spicy and savory, with a touch of sweetness and tang. To create a crust that can really grab onto the sauce, I like to coat the tofu with a thin layer of cornstarch before panfrying. The residual moisture from firm tofu is just enough for the starch to stick without much effort. If your tofu feels too dry, you can dampen it with some water before rubbing it with cornstarch. —WoonHeng Chia
Continue After Advertisement
Ingredients
-
1 tablespoon
soy sauce
-
1 tablespoon
dark soy sauce
-
1 tablespoon
Chinkiang (Chinese black) vinegar
-
1 tablespoon
granulated sugar
-
3 tablespoons
plus 1 teaspoon cornstarch, divided
-
1 pinch
salt
-
14 to 16 ounces
firm tofu (depending on package size), drained
-
Neutral oil (such as vegetable or canola), for cooking
-
1 (3-inch) pieces
ginger, peeled and minced
-
3
dried chiles (such as Thai or serrano), halved
-
3
garlic cloves, thinly sliced
-
2
scallions, green parts roughly chopped, white parts finely chopped
-
1 teaspoon
toasted, crushed Sichuan peppercorns (optional)
-
2 tablespoons
unsalted or salted roasted peanuts
-
Cooked rice, for serving
Directions
-
In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
-
Cut the tofu into roughly 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
-
Pour enough oil to coat the bottom of a large nonstick pan and set it over medium heat. Carefully lower the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
-
Using the same pan, still over medium heat, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
-
Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
-
Serve warm with a bowl of rice.
See what other Food52ers are saying.