Kung Pao Tofu
Servings: 4
Ingredients
For the Kung Pao Sauce
- 1/4 cup soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or sriracha sauce
- 1 tbsp toasted sesame oil
- 2 tbsp brown sugar
- 2 tbsp cornstarch
For the Vegetable Stir Fry
- 4-5 whole dried chilis (or 1/2 tsp of crushed red pepper flakes)
- 1 tbsp garlic minced
- 1 tbsp ginger grated
- 1 green pepper cut in squares
- 1 red pepper cut in squares
- 1 medium shallot quartered
- 2-3 green onions chopped
- 1/4 cup roasted peanuts
For the Tofu
- 1 14oz block extra firm tofu frozen, thawed, pressed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
- 3 tbsp cornstarch
Instructions
For the Tofu
- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- In a large bowl, add the tofu pieces. Add in soy sauce, sesame oil, vinegar, garlic powder, salt, and white pepper. Gently stir together. Sprinkle over cornstarch and cover with a lid or plate and toss to coat.
- Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.
For the Kung Pao Sauce
- Whisk together all the Kung Pao Sauce ingredients in a bowl.
For the Vegetable Stir Fry
- Heat the oil in a cast iron skillet or nonstick pan on medium heat.
- Add the dried red chilis, garlic, and ginger. Sauté for a minute, then add the chopped vegetables and peanuts. Sauté for 2-3 minutes.
- Add the sauce mix. Mix well. Keep stirring as the sauce starts to thicken immediately.
- Add the oven baked tofu and mix until all the tofu is well coated with the sauce. Cook for 1 minute.
- Garnish with cut green onions, extra peanuts, and sesame seeds.