Crispy Kung Pao Tofu Recipe

Name: Crispy Kung Pao Tofu Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 quarts vegetable or peanut oil; 1/2 cup plus 2 teaspoons cornstarch, divided; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; Kosher salt; 1/2 cup cold water; 1/2 cup vodka; 1 pound extra-firm tofu, cut into 3/4-inch cubes, carefully dried (see note); 1/4 cup water or vegetable stock; 1 tablespoon soy sauce; 1 tablespoon Sichuan broad bean chili paste; 1 tablespoon Chinkiang vinegar; 2 teaspoons sugar; 3 scallions, whites finely minced, and greens finely sliced, reserved separately; 3 cloves minced garlic (about 1 tablespoon); 1 tablespoon minced fresh ginger; 2 tablespoons sichuan peppercorns, divided; 12 hot Chinese dry chili peppers; 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total); 2 ribs celery, split in half lengthwise and cut into 3/4-inch pieces; 1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares; 1/2 cup roasted peanuts; Cooked white rice, for serving

Prep Time

Cook Time

35m

Total Time

40m

This Crispy Kung Pao Tofu recipe features crispy cubes of tofu tossed in a spicy, flavorful sauce with crunchy vegetables and peanuts. Served over white rice, it's a delicious and satisfying vegetarian take on a classic Chinese dish.

Kung Pao

Tofu

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Crispy Kung Pao Tofu Recipe

Ingredients

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Nutrition Facts

Crispy Kung Pao Tofu Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts