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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

seriouseats.com

Recipe Options

Ingredients

Servings: 4

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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

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

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

Crispy Kung Pao Tofu Recipe

Ingredients

Steps

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