Kung Pao Tofu

This recipe comes from Nora Cooks

Ingredients

Crispy Tofu

  • (2) 14.5 ounce block of Tofu
  • 4 Tablespoons cornstarch
  • 4 Tablespoons of peanut oil

Kung Pao Sauce

  • 1/2 cup water
  • 6 Tablespoons GF Soy Sauce
  • 1/4 cup rice wine
  • 2 Tablespoons seasoned vinegar
  • 1/4 cup of granulated sugar
  • 2 teaspoons seasame oil
  • 2 teaspoons of ground Szechuan peppercorns (see notes)
  • 2 Tablespoons of cornstarch

Stir Fry

  • 1 Tablespoon of peanut oil
  • 1 large red bell pepper cut into 1 inch pieces
  • 1 large green bell pepper cut into 1 inch pieces
  • 4 green onions separated from green and cut into 1 inch pieces
  • 6 - 10 whole dried chiles cut smaller if needed
  • 5 cloves of garlic minced
  • 1 Tablespoon of fresh grated ginger
  • 1/2 cup peanuts

Instructions

Press and Pan Fry Tofu

      Press the Tofu: press the tofu by wrapping it in towels or paper towels. Place a plate or pan on top of the wrapped tofu, and a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour
      Rip the tofu into 1 inch pieces and add to a large bowl. Ripping the tofu verses cutting it, makes more crisp area. sprinkle with cornstarch and gently toss.
      Heat a large non stick pan or Wok over medium high heat and add the peanut oil to coeat the pan. Once the oil is hot,add the tofu in batches. Let the tofu brown on all sides, it should be golden all over. I use a fork to gently flip the pieces in the pan.
      Transfer the tofu to a plate nearby (cover in paper towels to absorb extra peanut oil) and continue frying until it's all cooked.

Make the sauce and finish the Stir Fry

      Make the Sauce: in a medium bowl, whisk all the sauce ingredients together until well combined.
      Add a little more oil to the pan if needed. Stir fry the bell peppers, white part or th egreen onions and the dried chilies for 2-3 minutes over medium high heat. Now add the garlic and ginger and cook for 1 more minute.
      Pour the sauce into the pan and stir constantly until it thickens.
      Now add the tofu back into the pan, along with the green parts of the onion and the peanuts.
      Serve over rice.

Notes

      If you can't find Szechuan peppers, you may leave them out.
      May leave out dried chilies but they add a lot of flavor
      Use tamari for Gluten-free
      For more heat add a teaspoon of Sriracha sauce, especially if you leave out the dried chilies.
      Instead of pan frying the tofu, you could air fry it or bake it and add it at the end of the veggies.
      Leftovers will keep for up to 3 days in the fridge. Reheat in a pan or microwave until warm.

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