Kung pao Tofu is a Chinese style spicy stir fry tofu with vegetables and peanuts. This is a wonderful main course or side dish to serve for any occasion or even for weekday lunch or dinner ideas.

I served the warm tofu with some Chinese style noodles and it was a wholesome and filling dish that we had for our weekday lunch. The Kung pao tofu is supposed to be a spicy stir fry but I used a little less chilly to adapt the taste for my daughters. You can always adjust the spices and chilli peppers to your taste.

Sichuan peppers give a unique flavour to the dish and the crunchy peanuts add a wonderful texture and taste to the tofu. I think it is a wholesome dish and surely a keeper recipe to try for your guests or in any party.

Blogging Marathon#77 Week3/Day3
Theme-Easy Weekday Lunch
Dish- Kung Pao Tofu
Source–Viet World Kitchen

Kung Pao Tofu

Sapana Behl

A juicy, tangy and nutty Kung pao tofu bowl best served with noodles or rice. It tastes better than the restaurant ones.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 30

Course Main Course, Side Dish

Cuisine Chinese, Fusion

Servings People

Ingredients

350 gm tofu, extra firm
2 teaspoon corn starch
1/2 teaspoon salt
2 tablespoon oil

For Sauce

2 teaspoon regular soy sauce
1 teaspoon corn starch
1 teaspoon dark soy sauce
2 tablespoon sugar
2 teaspoon balsamic vinegar
1 teaspoon rice wine
1 teaspoon sesame oil

Other ingredients

1/2 cup roasted peanuts, skin removed
4-5 dried red chillies, cut in slits
1/2 teaspoon sichuan peppers
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup bell peppers, cubed
1/2 cup baby corn, sliced
1/2 cup white part of spring onions, chopped
1/2 cup green part of spring onions, chopped
1 teaspoon oil

Instructions

Wash and cut the tofu into small cubes. Drain excess water on the paper towel.
Sprinkle salt and corn starch on the tofu squares. Heat oil in a saucepan and shallow fry the tofu until slightly brown and crispy. Remove from pan and set aside.
In a small mixing bowl mix all the ingredients for sauce and set aside.
Into the same saucepan roast the peanuts for 2-3 minutes. Remove in a bowl.
Heat oil in the same saucepan and add dry red chillies and Sichuan peppers. Stir and add ginger, garlic and spring onion whites. Saute for a minute.
Stir in bell peppers and baby corn and cook for 2 minutes.
Add tofu along with the sauce. Stir and let the tofu absorb the seasoning sauce. Cook for a minute.
Add toasted peanuts, and spring onions greens. Stir and remove from heat.
Serve warm with noodles or rice.