Kung Pao Tofu recipe - ingredients, nutrition and when to eat it
Kung Pao Tofu is a Sichuan-style dish made by stir-frying tofu, peanuts, and vegetables in a sweet and spicy sauce.
Kung Pao Tofu is a Sichuan-style dish made by stir-frying tofu, peanuts, and vegetables in a sweet and spicy sauce. Soft tofu and crunchy peanuts pair with a tangy, savory seasoning, making it a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Tips: Press out as much moisture from the tofu as you can so it holds together in the pan and browns nicely.
Tips: Add the peanuts at the end to keep them crunchy and full of flavor.
Tips: The saltiness of doubanjiang and soy sauce can vary by brand, so add the sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Tofu — 180 g
- Peanuts — 15 g
- Green bell pepper — 0.5 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Ginger — 3 g
- Dried chili pepper — 1 pc
- Doubanjiang — 1 tsp
- Soy sauce — 1 Tbsp
- Chinese black vinegar — 1 Tbsp
- Sugar — 1 tsp
- Cornstarch — 1 tsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp
- White rice — 1 bowl