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Gong Bao Dou Fu
Kung Pao Tofu
A vegetarian twist on the classic Sichuan Kung Pao dish, featuring crispy pan-fried tofu coated in a savory, spicy, and slightly sweet sauce, studded with crunchy peanuts and aromatic chilies.
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- 400 g Firm or extra-firm tofu
- 60 g Peanuts
- 10-15 Dried red chilies
- 1 tsp Sichuan peppercorns
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Soy sauce
- 2 tbsp Chinkiang vinegar (or rice vinegar)
- 1 tbsp Sugar
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp Cornstarch
- 3-4 tbsp Vegetable oil
- 1 tsp Sesame oil
- 2 Scallions
ðšâð³ äœãæ¹
- 1
Prepare the tofu: Ensure the tofu is well-pressed to remove excess water. This is crucial for achieving a crispy exterior. Cut the pressed tofu into approximately 2cm (1 inch) cubes. In a bowl, toss the tofu cubes gently with 1 tablespoon of vegetable oil and 1 tablespoon of cornstarch until evenly coated. This coating will help create a golden, crispy crust.
â±ïž 5 minutes - 2
Fry the tofu: Heat 2-3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Carefully add the coated tofu cubes in a single layer, working in batches if necessary to avoid overcrowding. Fry for about 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the fried tofu with a slotted spoon and set aside on a plate lined with paper towels.
â±ïž 12 minutes - 3
Toast the peanuts and prepare aromatics: While the tofu is frying or cooling, toast the peanuts. You can do this in a dry wok over medium heat for 2-3 minutes until fragrant and lightly browned, or in a preheated oven at 180°C (350°F) for 5-7 minutes. Watch them closely to prevent burning. In the same wok (add a little more oil if needed), add the dried chilies and Sichuan peppercorns (if using). Stir-fry over medium-low heat for about 30-60 seconds until fragrant and the chilies darken slightly, but do not burn. Remove the chilies and peppercorns from the wok and discard them (or reserve a few for garnish if desired).
â±ïž 5 minutes - 4
Make the sauce: In a small bowl, whisk together the soy sauce, Chinkiang vinegar (or rice vinegar), sugar, Shaoxing wine (if using), and 1 tablespoon of water. Set aside.
â±ïž 1 minute - 5
Stir-fry aromatics and combine: Return the wok to medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Be careful not to burn them. Pour the prepared sauce mixture into the wok. Bring it to a simmer, stirring constantly.
â±ïž 1 minute - 6
Finish the dish: Add the crispy fried tofu back into the wok with the simmering sauce. Toss gently to coat the tofu evenly. Stir in the toasted peanuts. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the tofu and peanuts. If using, drizzle with sesame oil and toss once more.
â±ïž 2 minutes - 7
Serve: Transfer the Gong Bao Dou Fu to a serving plate. Garnish with sliced scallions, if desired. Serve immediately with steamed rice.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âPressing the tofu is key for achieving a crispy texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.
- âAdjust the number of dried chilies and whether you remove the seeds to control the spice level.
- âSichuan peppercorns provide a unique numbing sensation; use them if you enjoy that characteristic flavor.
- âTaste and adjust the sauce before adding the tofu. You can add a pinch more sugar for sweetness or vinegar for tang.
- âFor a deeper flavor, consider adding a teaspoon of chili bean paste (doubanjiang) along with the garlic and ginger.
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- Add sliced shiitake mushrooms, bell peppers, or snap peas during the stir-frying stage (Step 5) for added vegetables.
- For a richer sauce, whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) at the end of Step 6.
- Use cashews or almonds instead of peanuts for a different nutty flavor.