Chinese 25 min Medium

Kung Pao Tofu

Crispy tofu with peanuts in a sweet, spicy Sichuan sauce.

Origin & Story

Kung Pao originates from Sichuan province and is named after a Qing dynasty official. This tofu version keeps the signature tingle of the sauce while being kind to your budget.

Main Spices & Their Role

Dried red chilli

Provides the dish's fiery heat.

Sichuan pepper

Delivers the characteristic numbing tingle.

Ginger & garlic

The aromatic base of the sauce.

Ingredients

1 block firm tofu, cubed
Handful roasted peanuts
3 dried red chillies
1/2 tsp Sichuan pepper
2 tbsp soy sauce
1 tsp sugar
1 tsp vinegar
3 tbsp oil

Method

01
Pan-fry tofu cubes until golden on all sides.
02
In the same pan toast chillies and Sichuan pepper.
03
Add garlic and ginger, then the soy, sugar and vinegar.
04
Return the tofu and toss to coat.
05
Stir in peanuts and serve with rice.

Veg & Vegan Alternatives

Vegetarian

This dish is already vegetarian.

Vegan

Already vegan — just confirm your sugar and sauces are plant-based.