📝 About This Recipe
A plant-based reimagining of the classic Szechuan masterpiece, this Kung Pao Tofu strikes a perfect balance between 'Ma' (numbing) and 'La' (spicy). Extra-firm tofu is pressed and seared until golden-crisp, then tossed in a glossy, complex sauce featuring the smoky heat of dried chiles and the crunch of toasted peanuts. It is a vibrant, aromatic stir-fry that brings the bold, sophisticated flavors of Chengdu right to your home kitchen.
🥗 Ingredients
The Tofu & Marinade
- 16 ounces Extra-firm Tofu (pressed for 20 minutes and cut into 3/4-inch cubes)
- 1 tablespoon Soy Sauce (light soy sauce preferred)
- 3 tablespoons Cornstarch (for coating the tofu)
The Kung Pao Sauce
- 2 tablespoons Chinkiang Black Vinegar (essential for authentic malty tang)
- 2 tablespoons Soy Sauce (regular or light)
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 tablespoon Granulated Sugar (to balance the heat and acidity)
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1 teaspoon Cornstarch (to thicken the glaze)
- 1 teaspoon Toasted Sesame Oil (for aromatic finish)
Aromatics & Stir-Fry
- 3 tablespoons Peanut Oil (or any high-smoke point neutral oil)
- 10-15 pieces Dried Szechuan Chiles (stemmed and halved; seeds removed for less heat)
- 1 teaspoon Szechuan Peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 4 pieces Scallions (whites cut into 1-inch lengths, greens reserved for garnish)
- 1 medium Red Bell Pepper (cut into 3/4-inch squares)
- 1/2 cup Roasted Peanuts (unsalted preferred)
👨🍳 Instructions
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1
Ensure the tofu is well-pressed to remove excess moisture. Place the tofu cubes in a medium bowl, toss gently with 1 tablespoon of soy sauce, then sprinkle with 3 tablespoons of cornstarch until each cube is evenly coated in a thin, powdery layer.
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2
In a small bowl, whisk together the Chinkiang vinegar, soy sauces, sugar, Shaoxing wine, 1 teaspoon cornstarch, and sesame oil. Set this 'Kung Pao' sauce aside near your stove.
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3
Heat 2 tablespoons of peanut oil in a large non-stick skillet or seasoned wok over medium-high heat. Once the oil is shimmering, add the tofu cubes in a single layer.
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4
Fry the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the pan and set aside on a paper towel-lined plate.
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5
Wipe out the wok if there are burnt starch bits, and add the remaining 1 tablespoon of oil. Reduce heat to medium.
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6
Add the dried chiles and Szechuan peppercorns to the oil. Stir-fry for about 30-60 seconds until the chiles darken slightly and the oil becomes fragrant. Do not let the chiles turn black/burnt.
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7
Increase heat to high. Add the minced ginger, sliced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until the aromatics are soft and smelling wonderful.
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8
Toss in the red bell pepper squares. Stir-fry for 1-2 minutes; they should stay crisp-tender and vibrant.
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9
Add the crispy tofu back into the wok along with the roasted peanuts. Give everything a quick toss to combine.
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10
Give the sauce mixture a final whisk (cornstarch settles at the bottom) and pour it over the ingredients in the wok.
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11
Stir-fry constantly for 1 minute. The sauce will bubble and quickly thicken into a glossy glaze that clings to the tofu.
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12
Immediately remove from heat. Garnish with the reserved green scallion tops and serve while the tofu is at its maximum crispness.
💡 Chef's Tips
For the best texture, always use 'Extra-Firm' tofu and press it under a heavy skillet for at least 20 minutes before cooking. If you cannot find Chinkiang black vinegar, a mix of half balsamic and half red wine vinegar is a decent substitute, though black vinegar is highly recommended for authenticity. Control the heat by how you handle the dried chiles; leaving them whole provides mild heat, while snipping them open releases the seeds and significantly increases the spice level. Don't skip the Szechuan peppercorns! They provide the signature numbing sensation (mala) that defines this dish. Work quickly once the sauce hits the pan; overcooking the sauce can make it too thick or cause the sugar to burn.
🍽️ Serving Suggestions
Serve immediately over a bed of steaming jasmine rice or brown rice to soak up the extra sauce. Pair with a side of garlicky stir-fried bok choy or smashed cucumber salad to provide a refreshing contrast to the heat. A crisp, cold Lager or a slightly sweet Riesling works beautifully to cut through the Szechuan spice. For a low-carb option, serve inside large butter lettuce leaves as savory wraps. Keep a small dish of extra chili oil on the table for those who want to dial up the intensity.