Prep time: 10 minutes
Cook time: 15 minutes
Tofu pressing time: 1 hour
Total time: 25 minutes
Servings: 6
INGREDIENTS
CRISPY TOFU
– 2 blocks (14.5 ounces each) extra-firm tofu
– 4 tablespoons cornstarch
– 4 tablespoons peanut oil
KUNG PAO SAUCE
– 1/2 cup water
– 6 tablespoons soy sauce
– 1/4 cup rice wine
– 2 tablespoons seasoned rice vinegar
– 1/4 cup granulated sugar
– 2 teaspoons sesame oil
– 2 teaspoons ground Szechuan peppercorns (optional)
– 2 tablespoons cornstarch
STIR-FRY
– 1 tablespoon 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, white parts and green parts separated and cut into 1-inch pieces
– 6 to 10 whole dried red chilies
– 5 cloves garlic, minced
– 1 tablespoon fresh grated ginger
– 1/2 cup peanuts
INSTRUCTIONS
PRESS THE TOFU
Wrap tofu in paper towels or a clean tea towel. Place a heavy object (like a pan with books) on top. Press for 30 minutes to 1 hour.
CRISPY TOFU
Tear pressed tofu into 1-inch bite-sized chunks. Toss with 4 tablespoons cornstarch in a large bowl to coat evenly.
Heat 4 tablespoons peanut oil in a large non-stick skillet or wok over medium-high heat. Once hot, add tofu in batches to avoid overcrowding. Fry until browned on all sides. Transfer to a plate.
MAKE THE SAUCE
Whisk together 1/2 cup water, 6 tablespoons soy sauce, 1/4 cup rice wine, 2 tablespoons seasoned rice vinegar, 1/4 cup sugar, 2 teaspoons sesame oil, 2 teaspoons ground Szechuan peppercorns (if using), and 2 tablespoons cornstarch in a bowl until smooth.
STIR FRY
In the same skillet, add 1 tablespoon peanut oil if needed.
Add bell peppers, white parts of green onions, and dried chilis. Stir fry over medium-high heat for 2 to 3 minutes.
Add minced garlic and grated ginger. Cook for 1 minute.
Pour in the sauce, stir constantly until thickened.
Add the tofu back to the skillet along with green parts of the onions and peanuts. Toss to coat well.
SERVE
Serve hot over rice.
NOTES
– Szechuan peppercorns and dried chili peppers are optional but recommended for flavor and spice
– For gluten-free, use tamari instead of soy sauce
– To reduce sodium, use low sodium soy sauce
– For added heat, stir in Sriracha to taste
– You may air fry or bake the tofu instead of pan-frying
– Leftovers last up to 3 days in the fridge. Reheat in a pan or microwave