Kung Pao Tofu

🛒 Ingredients

• Extra-firm Tofu 200 g · 144 kcal
• Roasted Peanuts 20 g · 114 kcal
• Red Bell Pepper 50 g · 15 kcal
• Yellow Onion 30 g · 12 kcal
• Garlic 10 g · 15 kcal
• Fresh Ginger 5 g · 4 kcal
• Dried Red Chilies 3 g · 9 kcal
• Sichuan Peppercorns 1 g · 3 kcal
• Soy Sauce 17 g · 9 kcal
• Rice Vinegar 5 g · 1 kcal
• Shaoxing Wine 10 g · 10 kcal
• Cornstarch 5 g · 18 kcal
• Vegetable Oil 18 g · 162 kcal
• Brown Sugar 10 g · 38 kcal
• Water 30 g · 0 kcal
• Toasted Sesame Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu to remove excess water, then cut it into 1-inch cubes. In a small bowl, whisk together soy sauce, Shaoxing wine, rice vinegar, brown sugar, and a portion of water for the Kung Pao sauce; set aside.
2. Toss the tofu cubes with a tablespoon of cornstarch to lightly coat. Heat half of the vegetable oil in a large wok or skillet over medium-high heat, then fry the tofu until golden brown and crispy on all sides; remove and set aside.
3. Add the remaining oil to the wok. Sauté dried red chilies and Sichuan peppercorns until fragrant, about 30 seconds, then add minced garlic and grated ginger, cooking for another 30 seconds until aromatic.
4. Stir in the diced red bell pepper and yellow onion; cook for 2-3 minutes until slightly tender-crisp. Add the fried tofu cubes back to the wok.
5. Give the reserved Kung Pao sauce a quick stir, then pour it over the ingredients in the wok. Let it simmer and thicken, stirring constantly, for 1-2 minutes until the sauce coats everything beautifully.
6. Remove from heat, then stir in the roasted peanuts and a drizzle of toasted sesame oil. Serve immediately, garnished with chopped green onions if desired, often alongside steamed rice.