Gong Bao Doufu (Kung Pao Tofu) Recipe on Food52 (2024)

Author Notes

This dish is inspired by the popular gong bao ji ding, or kung pao chicken, from the Sichuan province in southwestern China. Over the years, there have been many adaptations of this speedy recipe, becoming a favorite at Chinese American restaurants. Beyond chicken, though, this style of stir-fry goes perfectly with vegetables such as cauliflower or plant-based proteins like tofu. Traditionally numbing Sichuan peppercorns are involved, but my everyday Kung Pao Tofu keeps the heat from dried chiles and skips the peppercorns—which is similar to the taste I grew up with from my mom’s cooking. If you would like more oomph, Sichuan peppercorns are included as an option in the ingredient list and instructions below. With soy sauce and Chinkiang vinegar, plus lots of ginger and garlic, this sauce is spicy and savory, with a touch of sweetness and tang. To create a crust that can really grab onto the sauce, I like to coat the tofu with a thin layer of cornstarch before panfrying. The residual moisture from firm tofu is just enough for the starch to stick without much effort. If your tofu feels too dry, you can dampen it with some water before rubbing it with cornstarch. —WoonHeng Chia

What You'll Need

Ingredients

• 1 tablespoonsoy sauce
  
• 1 tablespoondark soy sauce
  
• 1 tablespoonChinkiang (Chinese black) vinegar
  
• 1 tablespoongranulated sugar
  
• 3 tablespoonsplus 1 teaspoon cornstarch, divided
  
• 1 pinchsalt
  
• 14 to 16 ouncesfirm tofu (depending on package size), drained
  
• Neutral oil (such as vegetable or canola), for cooking
  
• 1 (3-inch) piecesginger, peeled and minced
  
• 3 dried chiles (such as Thai or serrano), halved
  
• 3 garlic cloves, thinly sliced
  
• 2 scallions, green parts roughly chopped, white parts finely chopped
  
• 1 teaspoontoasted, crushed Sichuan peppercorns (optional)
  
• 2 tablespoonsunsalted or salted roasted peanuts
  
• Cooked rice, for serving