Kung Pao Tofu

In this article, we will explore a delicious and easy-to-prepare recipe.

Discover the Deliciousness of Kung Pao Tofu

If you’re looking for a dish that balances bold flavors with a plant-based twist, look no further than Kung Pao Tofu. This classic Chinese dish is a delightful mix of spicy, savory, and slightly sweet flavors, creating a symphony of taste that will surely tantalize your taste buds. Whether you’re a tofu enthusiast or new to this protein-packed ingredient, this recipe will guide you to a culinary masterpiece that’s both satisfying and nutritious. Plus, if you’re a fan of Asian cuisine, you might also enjoy our Spicy Szechuan Noodles for another flavorful adventure.

Why You’ll Love This Recipe

Kung Pao Tofu is not just a dish; it’s an experience. The crispy tofu cubes absorb the rich, spicy sauce, creating a mouthwatering delight in every bite. This recipe is perfect for those looking to reduce meat consumption without compromising on flavor. The addition of Sichuan pepper and dried red chilies adds the iconic numbing heat that Kung Pao is famous for, while the honey and oyster sauce provide a touch of sweetness to balance the spice.

Ingredients You’ll Need

• Tofu: 500 grams, cut into ½ inch cubes
• Water: 4 cups
• Salt: 1 ¼ teaspoon
• Soy Sauce: Light (1 tablespoon + 1 teaspoon), Dark (2 teaspoons)
• Rice Vinegar: 1 teaspoon
• Honey: 2 teaspoons
• Crushed Pepper: ½ teaspoon
• Corn Flour: ¼ cup
• Vinegar: 2 teaspoons
• Sugar: 1 tablespoon + 1 teaspoon
• Oyster Sauce: 2 teaspoons
• Oil: Sunflower or any neutral-flavored (2 tablespoons), Toasted Sesame (1 teaspoon)
• Dried Red Chilies: 4, broken into halves
• Garlic: 1 tablespoon + 1 teaspoon, finely chopped
• Ginger: 2 teaspoons, finely chopped
• Spring Onion Whites: 4, thinly sliced
• Sichuan Pepper: 1 teaspoon, crushed
• Roasted Groundnuts: ¼ cup, de-skinned
• Cornflour Slurry: 1 teaspoon cornflour mixed in ¾ cup water
• Cooking Oil: 1 tablespoon (additional ¼ cup if deep frying)
• Spring Onion Greens: ¼ cup, finely chopped

Step-by-Step Instructions

Prepping the Tofu

1. Boil and Rest: Begin by heating water in a pot with salt. Once boiling, add the tofu cubes. Cook on low heat for 2 minutes, then remove from heat and let it rest for 5 minutes.
2. Cool Down: Drain the water and set the tofu aside to cool for 10 minutes.

Marinating the Tofu

• In a bowl, combine the tofu with soy sauce, rice vinegar, honey, and crushed pepper. Toss well to ensure each cube is coated, and let it marinate while you prepare other ingredients.

Cooking the Tofu

Air Frying

1. Prepare: Preheat your air fryer to 180°C. Lightly brush the basket with oil.
2. Cook: Place the marinated tofu cubes with some space between them. Air fry at 180°C for 5 minutes, brush with oil, and continue at 190°C for another 4 minutes. Allow them to cool slightly before removing to prevent sticking.

Deep Frying

1. Heat Oil: In a wok or kadai, heat oil until medium hot.
2. Fry: Add the marinated tofu cubes and fry on medium heat for 2-3 minutes or until golden and crisp. Fry in batches and set aside.

Making the Kung Pao Sauce

• In a bowl, mix light soy sauce, dark soy sauce, sugar, oyster sauce, and vinegar. Stir until well combined and set aside.

Kung Pao Stir Fry

1. Start the Stir Fry: Heat a mixture of oil and toasted sesame oil in a wok. Add garlic, ginger, red chilies, and spring onion whites. Sauté on high heat for 30 seconds.
2. Add Spices and Nuts: Toss in the sichuan pepper and roasted groundnuts.
3. Incorporate the Sauce: Pour in the Kung Pao sauce and cook for 2 minutes.
4. Thicken the Sauce: Add the cornflour slurry while stirring continuously and cook for another 2 minutes.
5. Finish and Serve: Add the fried tofu and spring onion greens. Toss everything together to coat the tofu well. Serve hot and enjoy.

Nutritional Information

• Calories: 345 kcal
• Carbohydrates: 23 g
• Protein: 16 g
• Fat: 22 g
• Saturated Fat: 3 g
• Trans Fat: 0.01 g
• Sodium: 1755 mg
• Fiber: 3 g
• Sugar: 8 g
• Unsaturated Fat: 19 g

Related Recipes You’ll Love

• Crispy Tofu Stir Fry
• Vegetarian Mapo Tofu
• Spicy Szechuan Noodles

Conclusion

If you’re in search of a dish that brings together bold flavors and plant-based goodness, Kung Pao Tofu is your go-to recipe. Easy to make and bursting with flavor, it’s a perfect dish for any occasion. Don’t forget to explore our other Asian-inspired recipes to expand your culinary repertoire.

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Delight in the spicy, savory, and sweet flavors of Kung Pao Tofu. This easy-to-follow recipe promises a delicious, plant-based meal perfect for any occasion.

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1. Title: “Spice Up Dinner with This Flavorful Kung Pao Tofu Recipe” Description: Experience the perfect blend of spicy, savory, and sweet with our easy Kung Pao Tofu recipe. Ideal for a quick and tasty dinner!

2. Title: “Deliciously Crispy Kung Pao Tofu – A Plant-Based Delight” Description: Discover the bold flavors of Kung Pao Tofu! Crispy tofu meets a spicy, sweet sauce for a meal that’s both satisfying and healthy.

Kung Pao Tofu

This Kung Pao Tofu is a delicious and spicy dish that’s perfect for a quick and satisfying meal. Packed with flavor and a hint of heat, it’s a great choice for tofu lovers.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Cooling Time 10 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Chinese

Calories: 345

Ingredients Equipment Method Notes

Ingredients

  

Tofu

• 500 g tofu cut into ½ inch cubes
• 4 cups water
• 1 ¼ tsp salt
• 1 tbsp light soy sauce
• 1 tsp light soy sauce
• 1 tsp rice vinegar
• 2 tsp honey
• ½ tsp crushed pepper
• ¼ cup corn flour
• 2 tsp vinegar
• 1 tbsp sugar
• 1 tsp sugar
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 tsp oyster sauce
• 2 tbsp sunflower oil or any neutral flavoured oil
• 1 tsp toasted sesame oil
• 4 dried red chillies broken into 2
• 1 tbsp finely chopped garlic
• 1 tsp finely chopped garlic
• 2 tsp finely chopped ginger
• 4 spring onion whites thinly sliced
• 1 tsp sichuan pepper crushed
• ¼ cup groundnuts roasted and de-skinned
• 1 tsp cornflour mixed in ¾ cup water to make a slurry
• 1 tbsp cooking oil additional ¼ cup cooking oil if deep frying
• ¼ cup finely chopped spring onion greens

Equipment

• Air Fryer
• Wok

Method

 

1. Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
2. Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
3. Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside.
4. Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
5. Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
6. Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes. Add the fried tofu, spring onion greens and toss to combine well. Serve.

Notes

For a less spicy version, reduce the amount of dried red chilies. This dish pairs well with steamed rice or noodles.