Kung Pao Tofu
A spicy, savory, and sweet Sichuan-style stir-fry featuring crispy tofu, crunchy peanuts, and vibrant peppers.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 14 oz Extra-firm tofu, pressed and cubed
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sugar
- 6 pieces Dried red chilies
- 1/2 teaspoon Sichuan peppercorns, crushed(optional)
- 1/2 cup Roasted peanuts
- 1 large Bell pepper, chopped
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic, minced
Instructions
- 1
Toss the cubed tofu in cornstarch until evenly coated.
- 2
Heat oil in a large wok or skillet over medium-high heat and fry tofu until golden and crispy on all sides.
- 3
Remove tofu from the pan and set aside on a paper towel-lined plate.
- 4
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce.
- 5
In the same wok, sauté the garlic, ginger, dried chilies, and Sichuan peppercorns for 1 minute until fragrant.
- 6
Add the bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.
- 7
Return the crispy tofu and peanuts to the wok, then pour the sauce over the mixture.
- 8
Toss everything together for 1-2 minutes until the sauce thickens and coats the tofu evenly.
Nutrition per Serving
310
Calories
18g
Protein
22g
Carbs
19g
Fat
4g
Fiber
7g
Sugar
890mg
Sodium
Ratings & Reviews
No ratings yet
