Kung Pao Tofu (宫爆豆腐)

Step 1

Drain excess water out of the tofu. I usually do this by wrapping them with a towel and placing a plate on top of them but you can also opt to use a tofu press.

Step 2

Mix all the sauce ingredients together in a bowl or measuring cup. Set aside.

Step 3

Slice the tofu diagonally into large squares before cutting them in half to form triangles. You can also slice them into 1-inch cubes.

Step 4

In a large bowl or container, mix in the cornstarch and salt.

Step 5

Coat each piece of tofu in the cornstarch mixture. If you need more cornstarch to coat the tofu, feel free to add 1 tbsp more.

Step 6

Heat a large non-stick pan or skillet over high heat. Add in around ¼ cup of oil. Note that this will depend on the size of your pan. But a thin later of oil to cover the surface of the pan is good. Leave the oil to heat up.

Step 7

Once the oil is hot, add in the coated tofu.

Step 8

Pan fry the tofu over medium high heat on each side until golden brown and crisp. Ensure that the tofu do not stick to one another in the pan. You may need to fry them in 2-3 batches depending on the size of your frying pan.

Step 9

Set the tofu aside.

Step 10

Peanuts: If you're using raw/untoasted peanuts, you can quickly dry toast them on the pan until lightly brown and aromatic before cooking the rest of the dish and just set them aside for later.

Step 11

Whole Szechuan peppercorns: If using whole peppercorns, lightly toast these then remove from the pan before adding the onions and peppers.

Step 12

You can remove some oil from the same pan and leave 1 tbsp for sautéing.

Step 13

In the same frying pan over high heat, add in the onions. Sauté until tender over high heat, around 1 minute.

Step 14

Add in the bell pepper and cook until tender, around 2 minutes.

Step 15

Turn up the heat. Add in 1 tbsp Shaoxing wine or other rice wine then leave for 30 seconds to 1 minute until it has evaporated.

Step 16

Add in the szechuan pepper powder then mix well. If using whole peppercorns, I recommend to lightly toast the whole peppercorns then adding it back into the pan when the onions and bell peppers are tender.

Step 17

Add in the scallions and dried chili (if using) the mix together.

Step 18

Afterwards, give the sauce good mix again to prevent the starch from sticking to the bottom. Over medium heat, pour in the sauce to the pan. Immediately stir. The sauce will slowly thicken due to the starch.

Step 19

When the sauce has slightly thickened, add in the crispy tofu pieces and immediately mix to coat.

Step 20

By this time the sauce will have thickened into a glaze.

Step 21

Turn off the heat then add in the peanuts.

Step 22

Mix well and then serve immediately while hot to enjoy the tofu while they’re still a little crisp!

Step 23

Garnish with some scallions, if desired. Enjoy with some rice.