Kung Pao Tofu Recipes

KUNG PAO TOFU

Steps:

• Remove the tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain. Next, place the tofu on a flat surface lined with clean kitchen towels or paper towels and pat the sides dry. Transfer to a cutting board.
• Cut the tofu into ½-inch cubes and allow them to continue to drain for a few minutes.
• Meanwhile, in a mixing bowl, combine 1/3 cup cornstarch, garlic powder, onion powder, 5 spice powder, salt and water until a thick batter forms. Add the tofu and gently toss in the batter until thoroughly coated.
• Prepare the sauce by mixing together the soy sauce, dark soy sauce, sugar, salt, rice vinegar, sesame oil, 2 teaspoons cornstarch and 2/3 cup warm water. Stir the sauce until everything is dissolved and combined.
• Add 1/4 cup of peanut oil (or vegetable oil) to a medium to large nonstick frying pan over low heat and add 1 cup of the blanched shelled peanuts. Stir the peanuts in the wok for 5 minutes until they are golden brown. You'll notice the peanuts releasing more oil into the pan. Remove the peanuts from the pan, and set aside, leaving behind any oil in the pan.
• Next, adjust the heat to medium, and gently place each cube of tofu in the pan. Let the tofu fry for about 5 minutes, or until the bottoms are browned. Turn the tofu with a spatula (they'll stick together slightly, which may make it easier to flip a bunch of pieces all at once) and let the other side fry for another 5 minutes until the bottom is browned again. At this point, use a spatula to gently separate any tofu pieces that may be sticking together. Set the tofu aside.
• Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 minute. Add the ginger and dried chili peppers.
• Toast the ginger and chili peppers for about 20 seconds and add the garlic and scallions. Stir-fry for another 20 seconds. Stir up the pre-mixed sauce with a chopstick or spoon since the cornstarch is likely to have settled, and add the sauce to the wok.
• Turn the heat up to high, and bring the sauce to a simmer. Once the sauce begins to thicken and reduce, add the tofu and peanuts.
• Toss the tofu and peanuts into the sauce until everything is coated. Keep stir-frying until the sauce has reduced and is clinging to the tofu and peanuts. At this point, you can stir in the Sichuan peppercorn powder, or you can sprinkle it on top. Serve with steamed rice.

KUNG PAO TOFU

Steps:

• Press tofu with heavy object for 20 minutes. This drains excess moisture and also helps in tofu absorbing more flavor.Then cut it into cubes and set aside. While the tofu is being pressed, grate the garlic, ginger and chop the peppers, onion and green onion.
• Once 20 minutes are up, cut tofu into cubes and transfer to a large bowl. Add cornstarch, white pepper powder and salt and toss the tofu until it's coated with with cornstarch.
• Heat the oil in a cast iron skillet (or any pan) on medium heat. Add the tofu to the pan.Cook for 6 to 7 minutes, flipping once in between until tofu is golden brown from both sides. Drain on paper towel.
• Make the sauce by combining all the ingredients- soy sauce, dark soy sauce, hoisin sauce, rice vinegar, rice wine (mirin), sriracha, toasted sesame oil, brown sugar and cornstarch in a large bowl or measuring jar.Whisk until it's all combined together. Set aside.
• To the same pan now in which you had fried the tofu, now add the dried red chilies, garlic and ginger. Saute for 1 minute.
• Then add the diced peppers, onion and chopped green onion. Saute for 2 to 3 minutes.
• Add the prepared sauce and mix. It will thicken immediately.
• Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Stir in the peanuts and turn off heat.
• Garnish Kung Pao Tofu with cilantro and serve with brown rice.

THE BEST KUNG PAO TOFU: A QUICK RECIPE

Steps:

• Use a tofu press or DIY pressing method to squeeze any excess liquid out of the tofu.
• While your tofu is pressing, prep your veggies.
• Once the tofu has been pressed, transfer it to a cutting board, place the block on its side, and slice it lengthwise. Next, flip it back over to lie flat and cut the tofu into 32 equal-sized cubes, roughly 1-2" each.
• Arrange the tofu cubes in a shallow container, so that they make one even layer.
• Place the tofu to one side and combine 2 tbsp of soy sauce with 2 tbsp of cornstarch in a small bowl. Whisk them together, then pour the sauce over the tofu.
• Flip the tofu cubes to ensure all sides are well coated in the marinade, then leave to sit while you make the Kung Pao sauce.
• Take a medium bowl and add the remaining ¼ cup of soy sauce, ½ cup of water, and the remaining 1 tbsp of cornstarch. Next, add the vinegar, sherry, brown sugar, and Sambal (I would recommend using a maximum of 3 tsp of Sambal if you like your sauce spicy, but start with less and add more to taste).
• Whisk the sauce ingredients together until thoroughly combined.
• Place a large skillet or wok over medium heat and add 2 tbsp of sesame oil.
• Once the sesame oil is warm, add the marinated tofu cubes, being careful of splattering oil.
• Fry the tofu for 8-10 minutes, occasionally flipping and stirring to ensure it cooks evenly and get nice and crispy on all sides.
• Once all sides of the tofu cubes are browned, remove the cubes from the heat and set to one side.
• Add the final tbsp of sesame oil to the hot pan, then add the ginger, garlic, and scallion whites and sauté for 30 seconds.
• Increase the heat to high, then place the zucchini and peppers in the pan.
• Cook the veggies for 3-4 minutes, occasionally stirring, then add the tofu and sauce to the pan.
• Stir-fry everything for 2-4 minutes. The sauce should thicken, and all the ingredients should be well coated.
• Serve hot, sprinkled with the halved peanuts and scallion greens.

KUNG PAO TOFU WITH VEGETABLES RECIPE

Steps:

• To make the Kung Pao Sauce; in a bowl, add all mix all the ingredients until well combined and keep aside.
• For Kung Pao Tofu; heat the sesame oil in a wok on medium high heat; add in the ginger, garlic, red chillies, green and red peppers and spring onions.
• Saute on high heat until the peppers have slightly softened. Stir in the roasted peanuts, the crushed black peppercorns, tofu and the kung pao sauce.
• Keep stirring the sauce with the vegetables, until you notice the sauce is thickening. Check the salt and spice levels and adjust to suit your taste.
• Give the Kung Pao with Tofu and Vegetables a quick boil and turn off the heat.
• For the Fried Rice, heat oil in a pan; add the ginger, spring onion, beans, carrots, green bell peppers and salt.
• Sauté on high heat for 3 to 4 minutes until the vegetables become slightly tender and have a firm bite.
• Add the cooked rice, black pepper, and salt. Mix well and stir fry the chinese fried rice for 2 more minutes. Check the salt and seasonings and adjust to suit your taste.
• Turn off the heat and transfer the fried rice to a serving bowl and serve hot.
• Now that all the elements are ready, it's time for serving.
• In a serving bowl like a cereal bowl/ salad bowl/ soup bowl. Spoon a portion of rice at the bottom. Add a ladle full of the Kung Pao Tofu on one side of the bowl and serve hot.
• Voila, your Rice bowl is ready to be served.
• Serve Kung Pao Tofu With Vegetables Recipe with brown rice or fried rice like above along with Cherry Tomato and Orange Salad Recipe and Toffee Banana Recipe for a complete weekend meal with family and friends.

KUNG PAO TOFU STIR-FRY

Steps:

• Lay tofu slices on a paper towel-lined plate and cover with more paper towels. Put a heavy object on top to press out excess water, about 15 minutes; drain and discard the accumulated liquid.
• Mix 1/2 cup soy sauce and ginger in a large dish. Add tofu slices and let marinate, about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Flip tofu slices and let marinate on second side, about 15 minutes more. Remove tofu from marinade and place on prepared baking sheet.
• Bake in the preheated oven until dry, flipping once halfway through, about 40 minutes. Cut into smaller pieces.
• Heat oil in a wok or large skillet over medium-high heat. Add onion and green bell pepper; cook until onion is slightly translucent, 3 to 5 minutes. Add zucchini and mushrooms; cook and stir until lightly browned, 2 to 3 minutes. Stir in baked tofu.
• Mix remaining 1/2 cup soy sauce, rice wine vinegar, and chile sauce in a small bowl. Pour into the wok and stir until onion and tofu mixture is well-coated, about 1 minute. Garnish with roasted peanuts.

CRISPY KUNG PAO TOFU RECIPE

Steps:

• Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
• Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok into a heatproof container and reserve.
• Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.
• Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup of the reserved oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns
• Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.