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EasyMain coursesveganCC0 1.0 Universal
Sichuan Kung Pao Tofu (Crispy Wok-Tossed Tofu with Peanuts and Sichuan Peppercorns)
Classic Sichuan vegetarian stir-fry: golden cubes of pressed tofu tossed in a screaming-hot wok with roasted crunchy peanuts, dried red chilies, numbing Sichuan peppercorns, and a glossy sweet-tangy Chinkiang vinegar sauce.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Extra-firm tofu, pressed and cut into 2cm cubes400 g
- Roasted unsalted peanuts80 g
- Dried red Chinese chilies, seeded and snipped8 pc
- Whole Sichuan peppercorns1 tsp
- Cornstarch for dusting2 tbsp
- Chinese Chinkiang black vinegar2 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Peanut or vegetable oil3 tbsp
Preparation Steps
1
Dust tofu cubes in cornstarch; pan-fry in 2 tbsp hot oil in wok for 6-8 mins until crisp and golden on all sides, then set aside.
8 min timer
2
Whisk Chinkiang black vinegar, soy sauce, sugar, and 1 tsp cornstarch mixed in 2 tbsp water into a sauce.
2 min timer
3
Add 1 tbsp oil to wok; stir-fry dried chilies and Sichuan peppercorns for 30 seconds until fragrant.
1 min timer
4
Toss in crispy tofu and peanuts, pour in sauce and toss over high heat for 1 minute until glazed; serve piping hot.
1 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
19g
Carbohydrates
18g
Fat
24g
Allergens
soyaPeanutsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
