📝 About This Recipe
This vibrant plant-based take on the Szechuan classic balances the 'Ma-La' heat of peppercorns with a deep, savory-sweet glaze that clings to every golden tofu cube. Traditionally a poultry dish from the Sichuan province, our version uses pressed extra-firm tofu to achieve a satisfyingly meaty texture that absorbs the aromatic ginger, garlic, and toasted peanuts. It is a masterclass in texture and flavor, offering a dairy-free explosion of heat, crunch, and umami in every bite.
🥗 Ingredients
The Tofu & Marinade
- 16 ounces Extra-firm tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 1 tablespoon Soy sauce (low sodium preferred)
- 3 tablespoons Cornstarch (for dredging)
The Signature Kung Pao Sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Dark soy sauce (for deep mahogany color)
- 2 tablespoons Chinkiang black vinegar (or balsamic vinegar as a substitute)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Coconut sugar (or brown sugar)
- 1 teaspoon Cornstarch (to thicken)
Aromatics & Stir-Fry
- 3 tablespoons Peanut oil (divided; or any high-smoke point oil)
- 10-12 pieces Dried red chilies (Szechuan facing-heaven chilies, snipped and seeds removed)
- 1 teaspoon Szechuan peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 4 pieces Green onions (whites cut into 1-inch batons, greens reserved for garnish)
- 1 Red bell pepper (cut into 1-inch squares)
- 1/2 cup Roasted peanuts (unsalted)
👨🍳 Instructions
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1
Ensure your tofu is well-pressed to remove excess moisture. Toss the tofu cubes in a bowl with 1 tablespoon of soy sauce, then sprinkle with 3 tablespoons of cornstarch, tossing until each cube is evenly coated in a thin, powdery layer.
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2
In a small glass jar or bowl, whisk together all the 'Signature Kung Pao Sauce' ingredients: soy sauce, dark soy sauce, black vinegar, Shaoxing wine, sugar, and 1 teaspoon of cornstarch. Ensure the sugar is dissolved and set aside.
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3
Heat 2 tablespoons of peanut oil in a large non-stick skillet or wok over medium-high heat until shimmering.
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4
Add the tofu cubes in a single layer. Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu from the pan and set aside on a paper towel-lined plate.
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5
Wipe out the pan if there are burnt starch bits, and add the remaining 1 tablespoon of oil over medium heat.
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6
Add the dried chilies and crushed Szechuan peppercorns. Stir-fry for 30-60 seconds until the chilies turn a dark, fragrant red. Do not let them turn black/burnt.
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7
Increase the heat to high and toss in the minced ginger, sliced garlic, and the white parts of the green onions. Stir-fry for 30 seconds until aromatic.
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8
Add the red bell pepper squares and stir-fry for 1-2 minutes until they are slightly softened but still retain a snap.
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9
Give the sauce mixture a quick whisk (cornstarch settles at the bottom) and pour it into the wok. It should bubble and thicken almost instantly.
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10
Immediately return the crispy tofu and the roasted peanuts to the pan. Toss rapidly for 30-45 seconds to ensure every piece is glazed in the glossy, dark sauce.
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11
Remove from heat. The sauce should be thick enough to coat the tofu without leaving a large pool at the bottom.
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12
Transfer to a serving platter and garnish with the reserved sliced green onion tops. Serve immediately while the tofu is at its crispiest.
💡 Chef's Tips
Pressing the tofu is non-negotiable; even 'extra-firm' holds water that prevents crisping. If you are sensitive to heat, remove all seeds from the dried chilies before adding them to the oil. For the most authentic flavor, use Chinkiang black vinegar—it has a smoky, malty profile that white vinegar lacks. Work quickly once the sauce hits the pan; the cornstarch thickens fast and you don't want the tofu to lose its crunch. If you can't find Szechuan peppercorns, a pinch of black pepper and lemon zest can mimic the citrusy tingle, though it won't provide the 'numbing' sensation.
🍽️ Serving Suggestions
Serve over a bed of fluffy Jasmine rice or nutty brown rice to soak up the extra sauce. Pair with a side of garlicky steamed bok choy or smashed cucumber salad for a refreshing contrast. A cold, crisp lager or a Riesling with a hint of sweetness beautifully balances the Szechuan spice. For a low-carb option, serve inside large butter lettuce leaves as spicy tofu wraps. Finish the meal with a pot of hot Jasmine or Oolong tea to cleanse the palate.