Kung Pao Tofu

Method12 steps · about 50 min

1. 1

   Step 1: Remove the firm tofu (400 g) from its carton onto a plate and let it drain for 10 minutes. Place it on clean kitchen towels or paper towels and pat the sides dry, then transfer it to a cutting board.

   Drain the tofu · 10 minUses 400 g firm tofu

   
2. 2

   Step 2: Cut the drained tofu into ½-inch cubes. Spread them out and allow them to continue draining for a few minutes while preparing the batter and sauce.

   Uses Drained and patted-dry tofu, separate from its discarded liquid

   
3. 3

   Step 3: Mix the 40 g batter cornstarch, garlic powder (¼ tsp), onion powder (¼ tsp), five-spice powder (⅛ tsp), ¼ tsp batter salt and 60 ml batter water until a thick batter forms. Gently toss all the drained tofu cubes in the batter until thoroughly coated.

   Uses 40 g cornstarch for the tofu batter · ¼ tsp garlic powder · ¼ tsp onion powder · ⅛ tsp five-spice powder · ¼ tsp salt for the tofu batter · 60 ml water for the tofu batter · All drained tofu cubes

   
4. 4

   Step 4: Mix the soy sauce (1 tbsp), dark soy sauce (½ tsp), sugar (2 tsp), separate ¼ tsp sauce salt, rice vinegar (1½ tsp), sesame oil (½ tsp), separate 2 tsp sauce cornstarch and 160 ml warm sauce water until dissolved and combined. Prepare the carrots, ginger, chilies, garlic and scallion whites before frying.

   Uses 1 tbsp soy sauce · ½ tsp dark soy sauce · 2 tsp sugar · ¼ tsp salt for the sauce · 1½ tsp rice vinegar · ½ tsp sesame oil · 2 tsp cornstarch for the sauce · 160 ml warm water for the sauce

5. 5

   Step 5: For the raw-peanut route, add the ¼ cup frying oil to a medium-to-large nonstick frying pan over low heat. Add the raw blanched peanuts (140 g) and stir for 5 minutes until golden brown, watching so they do not burn. Lift the peanuts into a bowl, leaving the oil in the pan. If using ready roasted peanuts, skip roasting and heat the same ¼ cup frying oil in the pan for the tofu instead.

   Roast the raw peanuts · 5 minUses ¼ cup peanut oil for roasting the peanuts and frying the tofu · 140 g raw blanched, shelled, skinless peanuts, or choose the ready roasted alternative

   
6. 6

   Step 6: Raise the pan heat to medium. Gently place the coated tofu cubes in the prepared frying oil and fry their first side for about 5 minutes, until the bottoms are browned.

   Brown the first side of the tofu · 5 minUses Frying oil left after lifting the peanuts, or heated oil from the ready-peanut route · Batter-coated tofu cubes

7. 7

   Step 7: Turn the tofu with a spatula, flipping attached pieces together if needed. Fry the second side for about 5 minutes until browned, then gently separate any cubes stuck together. Lift the browned tofu onto a plate, leaving the remaining oil in the pan.

   Brown the second side of the tofu · 5 minUses Tofu after its first-side fry and the frying oil

8. 8

   Step 8: Measure 1½ tbsp of the remaining oil from frying the peanuts and tofu into a wok. Keep the rest of the used oil aside. Over medium heat, add the chopped carrots (2 medium) and stir-fry for 1 minute.

   Stir-fry the carrots · 1 minUses 1½ tbsp recovered frying oil, separate from the lifted tofu · 2 medium carrots, chopped into pieces about the size of the peanuts

9. 9

   Step 9: Add the minced ginger (1 tbsp) and dried chili segments to the carrots and toast them for about 20 seconds, watching closely to avoid burning.

   Toast the ginger and chilies · 1 minUses Stir-fried carrots and their measured recovered oil · 1 tbsp minced ginger · 3–5 dried chili peppers, deseeded and cut into segments

10. 10

    Step 10: Add the chopped garlic (3 cloves) and diced scallion whites. Stir-fry for another 20 seconds, watching so the garlic does not scorch.

    Fry the garlic and scallion whites · 1 minUses Carrots, toasted ginger, chilies and oil · 3 cloves garlic, chopped · White parts from 3 scallions, diced

11. 11

    Step 11: Stir the prepared sauce thoroughly to redisperse its settled cornstarch, then add it to the wok. Raise the heat to high and bring it to a simmer. When it starts to thicken and reduce, add the lifted fried tofu and either the wok-roasted peanuts or the ready roasted peanuts.

    Uses Stir-fried carrots and aromatics with their oil · All mixed sauce with its redispersed starch · Lifted browned tofu, separate from the unused frying oil · Lifted wok-roasted peanuts, only with the raw-peanut route · 1 cup shelled, unsalted roasted peanuts, only instead of the raw peanuts

12. 12

    Step 12: Toss until the sauce has reduced and clings to the hot tofu, carrots and peanuts. Stir in the 1 tsp Sichuan peppercorn powder, or sprinkle the same teaspoon over the top. Transfer the coated food to a serving dish, leaving excess oil behind. Serve immediately, with ready steamed rice if desired.

    Uses Hot coated tofu, carrots and chosen peanuts, separate from excess oil · 1 tsp Sichuan peppercorn powder, to stir in or sprinkle over the finished dish · Ready steamed rice, to serve if desired