Kung Pao Tofu

Kung Pao Tofu is one of the versions of Chinese take-out Kung Pao Chicken. This recipe is a light and vegetarian dish that I have made a habit of eating. The recipe uses the same method to make Kung Pao Chicken, and the sauce consists of dark soy sauce, light soy sauce, vinegar, dry sherry, and Thai dry red chili, depending on your tolerance of spiciness. Because this is a stir-fry dish, the firm tofu is best to use for stir-frying. The firm tofu will hold the shape, so it won’t fall apart over high heat. Let's get on making Kung Pao Tofu.

Ingredients:

One 14-ounce package firm tofu

Marinade ingredients:

1 tbs soy sauce

1 tbs cooking wine

1 tbs cornstarch

Kung Pao sauce ingredients:

1/3 cup vegetable broth

1/4 cup light soy sauce

1 tbs dark soy sauce

2 tbs black vinegar or regular vinegar

2 tbs cooking wine or dry sherry

1 tbs honey or brown sugar

1 tbs cornstarch

Vegetables:

1/2 red bell pepper, cut into 1 inch cubes

1/2 green bell pepper, cut into 1 inch cubes

1 cup white onions, cut into 1 inch cubes

2 scallions (separate the white and green parts)

Other ingredients:

One 2-inch piece of ginger, minced

2 garlic cloves, minced

2 medium scallions (chopped, white and green parts separated)

2 medium zucchinis (quartered and cut lengthwise into 1/2 inch cubes.

2 medium red bell peppers, cut into 1 inch cubes

2 tbs lightly salted peanuts

2 tbs peanut oil

Directions:

Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water. Transfer to cutting board, flip on its side, and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into bite size pieces.

Place cut tofu in a medium size shallow container so that the cubes can lay in even layers. Add the marinade ingredients over the tofu and gently mix well. Let sit for 1 hour.

In a medium bowl, combine all the sauce ingredients and mix well (add 1 tsp sesame oil if you would like at this point).

Heat 1 tablespoon of oil in a large deep skillet or wok over medium heat. Carefully add the tofu.

Pan-Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.

Add remaining oil to the pan; then add the ginger, garlic, white onions, and white part of scallion. Sauté for 30 seconds.

Increase heat to high, and add the bell pepper. Cook 3 to 4 minutes, stirring until slightly cooked; then add the tofu and sauce. Add roasted peanuts, and make a quick stir. 

Cook, stirring often, to combine for 2 to 4 minutes until the sauce has thickened.

To serve, sprinkle green parts of scallion greens on top, and serve immediately over cooked rice.