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Kung pao tofu with peanuts, dried chilies and edamame in a ceramic bowl

Kung Pao Tofu

Crispy cornstarch-crusted tofu in a glossy kung pao sauce, with edamame stirred in to push the protein to a real 30g per serving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Method

Ingredients
  

  • 700 g extra firm tofu two blocks, pressed 15 minutes
  • 3 tbsp cornstarch for coating, plus 2 tsp for the sauce
  • 2 tbsp neutral oil
  • 200 g frozen shelled edamame thawed
  • 50 g roasted unsalted peanuts
  • 8 dried red chilies snipped in half, seeds shaken out
  • 1 tsp Sichuan peppercorns optional but worth it
  • 4 cloves garlic, sliced
  • 1 tbsp fresh ginger, minced
  • 4 scallions, cut into 2 inch lengths
  • 3 tbsp soy sauce
  • 1.5 tbsp Chinkiang black vinegar or rice vinegar plus a pinch more sugar
  • 1 tbsp sugar
  • 4 tbsp water for the sauce

Method
 

  1. Press the tofu for 15 minutes under a weighted plate, then tear it into rough 2 to 3 cm chunks. Torn edges crisp better than knife-cut cubes.
  2. Toss the tofu with 3 tbsp cornstarch and a big pinch of salt until every piece is coated and dry looking.
  3. Stir the soy sauce, black vinegar, sugar, water, and 2 tsp cornstarch together. That is the whole sauce.
  4. Heat the oil in a wide nonstick pan over medium-high. Add the tofu in one layer and leave it alone for 3 minutes before turning. Fry until golden on most sides, about 8 minutes total, then move to a plate.
  5. In the same pan, toast the dried chilies and Sichuan peppercorns for 30 seconds until fragrant but not blackened. Add the garlic and ginger and stir for another 30 seconds.
  6. Add the edamame and stir-fry for 1 minute, then pour in the sauce. It will thicken in about 30 seconds.
  7. Return the tofu, add the peanuts and scallions, and toss just until everything is glossy. Serve immediately, with rice if you have the calories to spare.