Kung Pao Tofu by Spicebox Kitchen
Yields: 4-6 servings
We're excited to host this Kung Pao Tofu recipe on our website to commemorate the launch of Dr. Linda Shiue's new cookbook, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes. BUY IT HERE!
Dr. Shiue is a physician and trained chef who has combined these two passions and runs a culinary medicine program here in the Bay Area, teaching patients, medical staff, and med students the value of #FoodAsMedicine. She believes in delicious food first (just as we do!), eating mostly plants, and finding ways of incorporating healthiest options in the dishes you most care about. Read more about Dr. Shiue here at The Washington Post! Watch Dr. Shiue prepare the dish!
A note from Linda about the recipe:
“a Chinese takeout favorite, originated in Sichuan Province during the Qing Dynasty and is named for the word meaning “palace guardian.” The original recipe contained only chicken, leeks, and peanuts, seasoned with chiles and Sichuan peppercorn, but the Chinese American version typically has celery and other vegetables as well. In this chicken-free vegetarian version, I’ve kept all the spicy, tangy flavor of the original but lightened it up, which actually enhances the flavors.”
Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc. Photo by Dr. Linda Shiue, MD.
Ingredients
Tofu
1 .5 (10 oz) packages Hodo Extra Firm Tofu locate product
2 tbsp canola oil
6 dried red chilis
1 tsp Sichuan peppercorns
3 scallions, dark green and white parts separated, thinly sliced
1 red serrano chili, sliced
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 garlic cloves, sliced
1/2 cup unsalted, roasted peanuts
Steamed rice, for serving
Kung Pao Sauce
2 tsp low-sodium soy sauce
1 tsbp Chinese black vinegar or balsamic vinegar
2 tsp hoisin sauce
1 tsp toasted sesame oil
Instructions
Make Kung Pao sauce: Stir together soy sauce, vinegar, hoisin sauce, and sesame oil in a small bowl and set aside.
Slice tofu into bite-size pieces (1/4 x 1 x 2-inch rectangles).
Heat a tablespoon of canola oil in a nonstick or cast-iron skillet over medium-high heat, and swirl to distribute oil evenly on pan. Add sliced tofu and fry, undisturbed, until top and bottom are golden brown, 5 to 7 minutes on each side. Transfer to a plate.
Add dried chiles and peppercorns to pan and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer chiles and peppercorns to a plate.
Add remaining tablespoon of oil to pan and increase heat to high. Add white parts of scallions, serrano chile, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Then, add fried tofu and prepared Kung Pao sauce and cook, stirring often, until sauce is fragrant and coats tofu evenly. Add peppercorn mixture and peanuts and stir-fry until well combined, about 1 minute.
Transfer to a serving dish and top with scallion greens. Serve with rice. Enjoy!
Kung Pao Tofu by Spicebox Kitchen
Ingredients
- 1 .5 (10 oz) packages Hodo Extra Firm Tofu LOCATE PRODUCT
- 2 tbsp canola oil
- 6 dried red chilis
- 1 tsp Sichuan peppercorns
- 3 scallions, dark green and white parts separated, thinly sliced
- 1 red serrano chili, sliced
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, sliced
- 1/2 cup unsalted, roasted peanuts
- Steamed rice, for serving
- 2 tsp low-sodium soy sauce
- 1 tsbp Chinese black vinegar or balsamic vinegar
- 2 tsp hoisin sauce
- 1 tsp toasted sesame oil
Instructions
- Make Kung Pao sauce: Stir together soy sauce, vinegar, hoisin sauce, and sesame oil in a small bowl and set aside.
- Slice tofu into bite-size pieces (1/4 x 1 x 2-inch rectangles).
- Heat a tablespoon of canola oil in a nonstick or cast-iron skillet over medium-high heat, and swirl to distribute oil evenly on pan. Add sliced tofu and fry, undisturbed, until top and bottom are golden brown, 5 to 7 minutes on each side. Transfer to a plate.
- Add dried chiles and peppercorns to pan and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer chiles and peppercorns to a plate.
- Add remaining tablespoon of oil to pan and increase heat to high. Add white parts of scallions, serrano chile, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Then, add fried tofu and prepared Kung Pao sauce and cook, stirring often, until sauce is fragrant and coats tofu evenly. Add peppercorn mixture and peanuts and stir-fry until well combined, about 1 minute.
- Transfer to a serving dish and top with scallion greens. Serve with rice. Enjoy!
