Kung Pao Tofu
This text and recipe is posted with permission from Spicebox Kitchen by Linda Shiue, MD. Kung Pao Chicken, a Chinese takeout favorite, originated in Sichuan Pro
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Cooking tools:
- Cutting board
- Pot
- Paper towel
- Mixing bowl
- Nonstick skillet
- Cast iron skillet
- Chef's knife
- Plate
- Serving platter
- Spatula
- Measuring spoon
- Measuring cup
- Stove
- Saucepan
Ingredients
- 1 (14-ounce) package firm tofu
- 2 tablespoons canola oil
- 6 dried red chiles
- 1 teaspoon Sichuan peppercorns
- 3 scallions, dark green and white parts separated, thinly sliced
- 1 red serrano chile, sliced
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, sliced
- 1/2 cup unsalted, roasted peanuts
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 2 teaspoons hoisin sauce
- 1 teaspoon toasted sesame oil
- Steamed rice, for serving
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