Spicy Kung Pao Tofu
- camissonia
- Nov 6
- 1 min read
I first came across this recipe in Weichuan's cookbook Tofu! Tofu! Tofu! (published in 1994), then recently adapted it by using my own version of Kung Pao sauce and adding a few extras ingredients, such as sliced mushrooms, red onion, jalapenos, and cilantro. If you can Kung Pao chicken, then why not tofu, shrimp, or other stuff? They're all good!
1
Note on the sauce:
Feel free to add meat to this dish (e.g., ground pork) which can be added right after sauteing the garlic and red onion.
Notes
1
Combine all the sauce ingredients into a bowl; set aside.
2
Combine the cornstarch and water together in a small bowl; set aside.
3
Heat 5 tbsp of oil in a wok or sauté pan over high heat. Add the dried red chilies and sauté for about 30 seconds or until they start to brown slightly.
4
Add the minced garlic and red onion and sauté briefly; stir in the scallions, fresh chilies and mushrooms and toss for 30 seconds.
5
Add the drained tofu cubes, then the sauce. Bring the mixture up to a simmer, cover, and let simmer for 10-15 minutes to let the sauce permeate the tofu.
6
Bring the mixture up to a boil, then stir in the cornstarch slurry. Cook until the mixture has thickened, 20-30 seconds. Stir in the cilantro, plate, and serve with steamed white rice.
Instructions
Two 14-oz boxes medium firm tofu
5 tbsp Chinese black vinegar
3 tbsp Shaohsing or rice wine
6 tbsp soy sauce
1 tbsp sesame oil
3 tbsp sugar
1 cup water
Sauce
8 whole dried red chilies
1/4 red onion thinly sliced
6 cloves garlic minced
2 jalapeno or Fresno chilies seeded and thinly sliced
3 scallions chopped
8-oz package sliced button mushrooms
1/2 bunch cilantro chopped
2 tbsp cornstarch
2 tbsp water
Cornstarch Slurry
5 tbsp vegetable oil
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Spicy Kung Pao Tofu
4 Servings
Prep Time
25 min
Cooking Time
15 min
Rest Time
0 min
Total Time
40 min
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