Crispy Kung Pao Tofu Recipe

Name: Crispy Kung Pao Tofu Recipe
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 quarts vegetable oil; 1/2 cup cornstarch divided; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; kosher salt; 1/2 cup cold water; 1/2 cup vodka; 1 pound extra firm tofu cut into 3/4-inch cubes, carefully dried, see note; 1/4 cup water or vegetable stock; 1 tablespoon soy sauce; 1 tablespoon chili paste Sichuan broad bean; 1 tablespoon chinkiang vinegar; 2 teaspoons sugar; 3 scallions whites finely minced, and greens finely sliced, reserved separately; 3 cloves minced garlic about 1 tablespoon; 1 tablespoon minced fresh ginger; 2 tablespoons Sichuan peppercorns divided; 12 chili peppers hot Chinese dry; 2 leeks small, white and light green parts only, cut into 1/4-inch slices, about 1/2 cup total; 2 rib celery split in half lengthwise and cut into 3/4-inch pieces; 1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares; 1/2 cup roasted peanuts; cooked white rice for serving

SERIOUS EATS(2)

David Allen: "Awesome flavour! Would probably double the stock…" Read More

23Ingredients

45Minutes

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Ingredients

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4 SERVINGS

1 1/2 qt. vegetable oil

1/2 cup cornstarch (divided)

1/2 cup all-purpose flour

1/2 tsp. baking powder

kosher salt

1/2 cup cold water

1/2 cup vodka

1 lb. extra firm tofu (cut into 3/4-inch cubes, carefully dried, see note)

1/4 cup water (or vegetable stock)

1 Tbsp. soy sauce

1 Tbsp. chili paste (Sichuan broad bean)

1 Tbsp. chinkiang vinegar

2 tsp. sugar

3 scallions (whites finely minced, and greens finely sliced, reserved separately)

3 cloves minced garlic (about 1 tablespoon)

1 Tbsp. minced fresh ginger

2 Tbsp. Sichuan peppercorns (divided)

12 chili peppers (hot Chinese dry)

2 leeks (small, white and light green parts only, cut into 1/4-inch slices, about 1/2 cup total)

2 rib celery (split in half lengthwise and cut into 3/4-inch pieces)

1 long green (Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares)

1/2 cup roasted peanuts

cooked white rice (for serving)

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Reviews(2)

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Matt Dolliver 4 years ago

Very hard to follow recipe.. did not come out very well.

David Allen 4 years ago

Awesome flavour! Would probably double the stock sauce next time as it reduces super quick. Recommended

Crispy Kung Pao Tofu Recipe

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Reviews(2)

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