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