If you’ve been searching for a tofu recipe that really makes you need to eat tofu, that is it. A mixture of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s every part you may need in a single bowl.
If you’ve been pushing aside consuming tofu since you’re undecided the best way to make it style good, this Kung Pao Tofu recipe goes to alter that. Crispy, golden tofu tossed in a shiny, spicy-sweet sauce with peanuts and peppers will flip any skeptic right into a fan.
Kung Pao Tofu is the proper combine of warmth, tang, and texture that makes each chunk thrilling. If you’re feeling impressed to strive extra, you may also love Sweet Chili Tofu Stir Fry for one thing sticky and vivid, or Soondubu Jjigae (Korean Soft Tofu Stew) for a comfy night-in form of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.
Jump to part: Kung Pao Tofu
Kung Pao Tofu Ingredients
Here’s every part you could convey this daring, spicy-sweet tofu dish collectively:
- Tofu: Firm or extra-firm tofu works finest right here. It holds its form and crisps up fantastically within the air fryer or pan
- Light and darkish soy sauces: Light soy is used within the marinade so as to add saltiness and umami to the tofu, whereas each gentle and darkish soy sauces are used within the kung pao sauce so as to add umami, saltiness, and that genuine Indo-Chinese colour
- Rice Vinegar: Adds a touch of sourness to the dish
- Oyster sauce: Perfect so as to add a bit sweetness and umami. Can get replaced with Hoisin sauce if you’re a vegetarian
- Honey: Gives the dish a candy, sticky glaze genuine to Indo-Chinese cooking. Can get replaced with maple syrup too
- Corn flour: To coat the tofu evenly and make it crisp
- Salt and sugar: For stability and seasoning
- Oil: I’ve used a mixture of sunflower oil and toasted sesame oil (for a stunning nutty taste) for this recipe
- Spices: Pepper powder, entire black pepper, dried pink chillies, and sichuan pepper for a fiery kick
- Aromatics: Garlic, ginger, and spring onion whites for taste and aroma
- Roastes peanuts: For some added crunch and texture
- To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and colour.
Richa’s Top Tips
- Use an air fryer: The air fryer makes this recipe a strong winner with much less oil, extra crunch. Just keep in mind to offer the tofu some house within the basket so it cooks evenly.
- Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the within and offers it a firmer, bouncier texture that holds up completely within the sauce.
- Keep the stir-fry fast: Once the sauce hits the pan, every part strikes quick. Have your tofu, peanuts, and spring onions prepared earlier than you begin so nothing burns.
- Adjust the warmth your means: The spice stage is completely versatile, use fewer dried chillies or skip the Sichuan pepper in case you favor gentle, or add additional for a fiery kick.
- Finish sturdy: A drizzle of sesame oil proper on the finish brings out that nutty, restaurant-style taste and makes every part style a bit additional particular.
Frequently Asked Questions
Kung Pao taste is a mixture of spicy, tangy, and barely candy. It’s received that umami kick from soy sauce and a few warmth from Sichuan peppers and dried chillies to heat you up with out being overwhelming.
Traditional Kung Pao dishes use a mixture of chillies, garlic, ginger, peanuts, and a soy-based sauce that’s thickened barely for that shiny, sticky coating. This tofu model retains all the identical flavors however swaps the hen for crispy tofu.
Absolutely. You can pan-fry the tofu in a bit oil, the hot button is to ensure the tofu is well-marinated and cooked till the sides are crisp earlier than tossing it within the sauce.
Yes, particularly when air-fried! Tofu is excessive in protein and low in saturated fats, whereas the dish itself makes use of minimal oil and loads of pure taste from spices and aromatics. Just go straightforward on the sauce in case you’re watching sodium or sugar consumption.
Absolutely, you possibly can! Simply swap honey with maple syrup and oyster sauce with hoisin sauce for a vegan model.
Storage Tips
- Fridge: You can retailer leftover Kung Pao Tofu in an hermetic container for as much as 3 days.
- Freezer: It’s finest to freeze the sauce and tofu individually if doable. The tofu might lose its crispness as soon as thawed however will nonetheless style nice when reheated. Store in freezer-safe containers for as much as 1 month. Thaw in a single day within the fridge earlier than reheating.
- Reheating Tip: If you need to revive that just-cooked crunch, pop the tofu items into the air fryer for 3–4 minutes earlier than mixing them again into the reheated sauce.
- Avoid: Leaving cooked tofu out at room temperature for greater than 2 hours, because the sauce incorporates soy and sugar, which might spoil shortly in heat circumstances.
Serving Ideas
Here are some serving concepts, all of which pair fantastically with the sweet-spicy, nutty flavors of this dish:
- Veg Fried Rice: A basic pairing! The gentle, savory notes of fried rice stability out the punchy Kung Pao sauce completely.
- Egg Fried Rice: Adds a bit richness and protein for a healthful, balanced meal.
- Garlic Noodles: The garlicky aroma and comfortable noodles take in that shiny Kung Pao sauce fantastically.
Customisation Ideas
- Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for additional crunch and colour. They take in the Kung Pao sauce fantastically whereas protecting the dish vibrant and contemporary.
- Go nuts (in one of the best ways): Swap peanuts with cashews or almonds for a richer chunk. Lightly toast them earlier than including to the stir-fry for a deeper taste.
- Try a protein remix: If you’re not in a tofu temper, swap it with paneer for a extra Indian-style model or use tempeh for a chewier texture that also holds as much as the sauce.
- Make it saucier: If you’re keen on additional gravy along with your rice or noodles, double the sauce elements and add a splash of water or inventory whereas cooking to skinny it barely.
Kung Pao Tofu proves tofu doesn’t must be bland, it may be daring, satisfying, and genuinely addictive when cooked proper. Once you strive it, you’ll most likely end up making it time and again (and perhaps even skipping takeout altogether).
If you make this Kung Pao Tofu, don’t neglect to tag @my_foodstory on Instagram, I’d like to see your model and the way you make it your personal!
Watch Kung Pao Tofu Recipe Video
Prevent your display from going darkish
Prepping tofu
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Heat water in a pot with salt and when it boils, add tofu, prepare dinner on low for two minutes, take off the warmth and relaxation for five minutes. Drain water and put aside to chill for 10 minutes. Discard the water.
500 gms tofu, 4 cups water, 1 ¼ teaspoon salt
Marinating tofu
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Take tofu in a bowl, add all elements listed beneath marinade, give toss and put aside.
1 tablespoon + 1 teaspoon gentle soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, ½ teaspoon crushed pepper, ¼ cup corn flour
Air frying tofu
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Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some hole between one another and air fry at 180C for five minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and put aside. It’s essential to attend for 4-5 minutes till the fried tofu cools a bit to take away them simply from the basket as they keep on with the basket when they’re too scorching.
1 tablespoon cooking oil
Kung pao sauce
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Take all of the elements talked about beneath kung pao sauce in a bowl & combine to mix properly. Set apart.
2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons gentle soy sauce, 2 teaspoons darkish soy sauce, 2 teaspoons oyster sauce
Kung pao stir fry
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Heat oil & toasted sesame oil in a wok, add garlic, ginger, pink chillies, spring onion whites and saute on excessive for 30 seconds till aromatic. Add sichuan pepper, groundnuts and toss them as soon as. Add kung pao sauce and prepare dinner for two minutes. Add cornflour slurry whereas stirring repeatedly and prepare dinner for two minutes(see observe 2). Add the fried tofu, spring onion greens and toss to mix properly. Serve.
2 tablespoons sunflower oil or any impartial flavoured oil, 1 teaspoon toasted sesame oil, 4 dried pink chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour combined in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens
- Tofu is prepped on this technique to season them properly, so don’t skip it.
- Cornflour slurry kinds lumps if it’s not stirred repeatedly.
Calories: 345kcal, Carbohydrates: 23g, Protein: 16g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Sodium: 1755mg, Potassium: 197mg, Fiber: 3g, Sugar: 8g, Vitamin A: 321IU, Vitamin C: 4mg, Calcium: 203mg, Iron: 3mg
This article was researched and written by Harita Odedra.
