Kung Pao Tofu (Restaurant-Style, Medium Heat)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Crisp the Tofu

Step 2

Pat the tofu very dry. Toss with cornstarch and a good pinch of salt until evenly coated.

Step 3

Heat a large skillet or wok over medium-high heat. Add enough oil to coat the bottom. Fry tofu in a single layer, turning occasionally, until deeply golden and crisp on multiple sides (8–10 minutes total). Transfer to a plate.

Step 4

2. Make the Sauce

Step 5

In a small bowl, whisk together:

Step 6

Soy sauce

Step 7

Teriyaki sauce

Step 8

Brown sugar

Step 9

Water

Step 10

Rice wine vinegar

Step 11

Sesame oil

Step 12

Cornstarch

Step 13

Black pepper

Step 14

Set aside.

Step 15

3. Build the Flavor

Step 16

Wipe out the pan if needed. Heat 2½ Tbsp oil over medium heat.

Step 17

Add the sliced Thai chile and scallion whites. Stir for 10–15 seconds to gently bloom the heat (do not brown).

Step 18

Immediately add garlic and ginger. Stir constantly for another 15 seconds, just until fragrant.

Step 19

4. Veg + Sauce

Step 20

Add bell pepper and celery. Stir-fry 2–3 minutes, keeping vegetables crisp.

Step 21

Re-whisk the sauce and pour it in. Let it simmer 30–60 seconds until thick, glossy, and coating the pan.

Step 22

5. Finish

Step 23

Add tofu and peanuts. Toss gently until everything is evenly coated.

Step 24

Remove from heat. Add scallion greens and cilantro.

Step 25

Taste and adjust:

Step 26

Too salty → splash of water

Step 27

Needs pop → ½ tsp rice wine vinegar

Step 28

Wants more aroma → a few drops sesame oil

Step 29

6. Serve

Step 30

Serve hot over steamed white rice.