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Chinese · Main
Kung Pao Tofu with Rice
Pressed extra-firm tofu is browned until golden, then tossed with scallions, garlic, peanuts and a sticky ginger and chili sauce. A spicy, savory stir-fry that comes together in minutes once the tofu is ready.
- YieldServes 4
- Hands-on25 min
- Total51 min
- Difficulty
Ingredients
Tofu
- 400 gextra-firm tofu, one 14-ounce package, drained
- to tastesalt and black pepper
Sauce
- 120 mlwater
- 3 tbsplow-sodium soy sauce
- 1 tbsplight brown sugar
- ½ tbspcornstarch
- 1¼ tspChinese hot chili oil, 1 to 1½ teaspoons, to taste
- ½ tspground ginger
Stir-fry
- 1 tbsppeanut oil
- 5scallions, white and green parts, cut into 2.5 cm lengths
- 3 clovesgarlic, finely chopped
- 35 gunsalted roasted peanuts
To serve
- 3 cupswhite rice, hot, cooked
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