Kung Pao Tofu

宫保豆腐

Kung Pao Tofu — Home-styleChongqing home cooking.

Ingredients

• soft tofu
• dried red chilies
• Sichuan peppercorns
• light soy sauce
• Chinese black vinegar
• cornstarch
• roasted unsalted peanuts

Instructions

1. Cut tofu into 1.5 cm cubes. Pat surface dry with paper towel. Lightly coat cubes with 1 tsp cornstarch (4 g). (Cubes look matte, not wet or glossy)
2. Heat 12 ml (¾ tbsp) neutral oil in nonstick skillet over medium heat. Place tofu cubes in single layer; cook 3 minutes undisturbed until golden brown on bottom. (Bottom surface turns even golden with crisp edges)
3. Carefully flip cubes using thin spatula. Cook 2 more minutes until second side is golden. Transfer to plate; set aside. (Both sides evenly bronzed; interior remains soft)
4. In same skillet, reduce heat to medium-low. Toast dried chilies and Sichuan peppercorns 90 seconds until fragrant and darkened slightly. (Chilies deepen to brick red; peppercorns puff)
5. Add 1 tsp minced ginger and 1 tsp minced garlic; stir 30 seconds. Return tofu. Pour in soy sauce, black vinegar, and remaining cornstarch (4 g) mixed with 2 tbsp water. Toss gently 1 minute. Fold in peanuts. Serve hot. (Sauce glazes tofu without breaking cubes)