Kung Pao Tofu

Name: Kung Pao Tofu
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g extra firm tofu, pressed and cubed; 6 dried red chillis; 80g roasted peanuts; 3 cloves garlic, minced; 2cm fresh ginger, minced; 1 tsp Sichuan peppercorns; 3 spring onions, sliced; 3 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tsp sesame oil; 1 tsp sugar; 3 tbsp vegetable oil; 2 tsp cornflour mixed with 2 tbsp water

A vegetarian take on the Sichuan classic — crispy tofu with dried chillis, peanuts and the numbing Sichuan pepper.

Total time

50 min

Prep

35 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

vegetarianvegangluten-free

Ingredients

600gextra firm tofu, pressed and cubed

6dried red chillis

80groasted peanuts

3 clovesgarlic, minced

2cmfresh ginger, minced

1 tspSichuan peppercorns

3spring onions, sliced

3 tbspsoy sauce

1 tbspdark soy sauce

1 tspsesame oil

1 tspsugar

3 tbspvegetable oil

2 tspcornflour mixed with 2 tbsp water

Instructions

Press tofu between paper towels with weight for 30 minutes, cube.

Fry tofu in oil until golden and crispy on all sides, remove.

In same wok fry chillis and Sichuan peppercorns until fragrant.

Add garlic and ginger, stir-fry 30 seconds.

Mix soy, dark soy, sesame oil and sugar into sauce.

Add tofu and sauce, toss to coat.

Thicken with cornflour, add peanuts and spring onions, serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

242

Protein

6.6g

Fat

21.4g

Carbs

8.9g

Fiber

2.2g

Sodium

801mg

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