Crispy Kung Pao Tofu Recipe

Name: Crispy Kung Pao Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts vegetable or peanut oil; 1/2 cup plus 2 teaspoons 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; 1 tablespoon; 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 hot Chinese dry chili peppers; 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total); 2 ribs 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

Servings: persons

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons 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
1 tablespoon
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 hot Chinese dry chili peppers
2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)
2 ribs 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

1
Heat oil in a wok to 350u00b0F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
2
Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok.
3
Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.
4
Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns
5
Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 quarts vegetable or peanut oil, 1/2 cup plus 2 teaspoons cornstarch, divided, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and more.

Yes, Crispy Kung Pao Tofu Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!