Kung Pao Tofu

Kung Pao Tofu: A Detailed Recipe with Precise Steps

Kung Pao Tofu is a classic Sichuan dish renowned for its spicy, savory flavors and crispy texture. This delectable dish typically features tofu, chili peppers, peanuts, and vegetables, all coated in a flavorful sauce made with doubanjiang (fermented bean paste), vinegar, sugar, and soy sauce.

Ingredients:

1 pound (500 grams) firm tofu, drained and cut into 1-inch cubes
2 tablespoons soy sauce
1 teaspoon black vinegar
1 teaspoon sugar
1 teaspoon doubanjiang (fermented bean paste)
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup roasted peanuts
2 scallions, thinly sliced

Instructions:

1. Prepare the Tofu: Drain the tofu and pat it dry with paper towels. Cut the tofu into 1-inch cubes. In a bowl, combine the tofu, 1 tablespoon soy sauce, 1/2 teaspoon black vinegar, and 1/2 teaspoon sugar. Toss to coat evenly and let marinate for 15 minutes.
2. Make the Sauce: In a separate bowl, whisk together 1 tablespoon soy sauce, 1/2 teaspoon black vinegar, 1/2 teaspoon sugar, 1 teaspoon doubanjiang, and 1 tablespoon cornstarch. Set aside.
3. Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, add the marinated tofu cubes and fry in batches until golden brown and crispy on all sides. Remove the fried tofu from the pan and set aside on a plate lined with paper towels.
4. Stir-fry the Vegetables: Add the remaining tablespoon of vegetable oil to the wok or skillet. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
5. Incorporate the Bell Peppers: Add the sliced red and green bell peppers to the wok or skillet. Stir-fry for 3-4 minutes until the peppers are slightly softened but still retain some crunch.
6. Assemble the Dish: Pour the prepared sauce into the wok or skillet. Bring the sauce to a simmer and stir to thicken slightly.
7. Return the Tofu: Add the fried tofu cubes back to the wok or skillet. Gently toss to coat the tofu evenly in the sauce.
8. Garnish and Serve: Stir in the roasted peanuts and sprinkle with thinly sliced scallions. Serve immediately over steamed rice or noodles, enjoying the symphony of flavors and textures.

Tips:

For extra crispy tofu, consider freezing the tofu for 30 minutes before cutting and frying. This helps remove excess moisture, leading to a crispier outcome.
Adjust the amount of red bell pepper according to your spice preference. If you prefer a milder dish, reduce the red pepper or omit it entirely.
Feel free to add other vegetables to the stir-fry, such as carrots, mushrooms, or broccoli florets.
Kung Pao Tofu can be enjoyed with a variety of accompaniments, such as steamed rice, noodles, or even congee.