Kung Pao Tofu


600g extra firm tofu (cubed)

1 tsp Sichuan peppercorns

6 dried chillies (cut into pieces)

1 tbsp chopped garlic

1 tbsp chopped young ginger

6 stalks spring onion (sectioned, white & green part separated)

1 green capsicum (seeded and diced)

½ cup roasted peanuts

3 tbsp peanut oil


1 tbsp light soy sauce

1 tbsp corn starch

1 tsp cooking oil

Seasoning sauce:

2 tbsp Zhejiang black vinegar

2 tbsp light soy sauce

2 tbsp brown sugar

1 tbsp Chinese cooking wine

2 tsp corn starch

½ tsp chicken seasoning powder

2 tbsp water

Preparation Instructions:

  1. Marinate the extra firm tofu with light soy sauce, corn starch and cooking oil. Set aside for 15 minutes.
  2. Heat up a non-stick skillet with 3 tbsp of peanut oil. Pan-fry the marinated extra firm tofu until golden brown. Remove, drained and set aside.
  3. Use the remaining oil to saute the Sichuan peppercorns until fragrant. Discard the peppercorns.
  4. Use the infused oil to saute the dried chillies, white part of spring onion, chopped garlic and young ginger until fragrant.
  5. Add in seasoning sauce and pan-fried tofu, toss to coat evenly.
  6. Add in green capsicum and roasted peanuts. Toss well.
  7. Add in green part of spring onion. Stir to combine.
  8. Dish out and serve with rice.

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