Kung Pao Tofu with Dried Chilies, Sichuan-Style

2 min read

In Sichuan Province, kung pao tofu is typically made with dried red chili peppers, Sichuan peppercorns, and scallions—the peanuts, essential in Western-style variations, though delicious, are optional.

MAKES 4 SERVINGS

1 pound extra-firm tofu, drained

2⁄3 cup low-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons Shaoxing rice wine, sake, dry sherry, or dry white wine

1 tablespoon brown sugar

1⁄2 tablespoon toasted (dark) sesame oil

1⁄2 tablespoon cornstarch

1 teaspoon Chinese black vinegar or balsamic vinegar

Salt, to taste

1 1⁄2 tablespoons peanut oil

4 to 6 small dried red chilies, seeded, cut into small pieces, soaked in warm water to cover 5 minutes to soften, drained

6 to 8 Sichuan peppercorns, crushed

3 large cloves garlic, finely chopped

1⁄2 tablespoon chopped fresh ginger

4 scallions, white and green parts, cut into 1⁄2-inch lengths

1⁄4 cup unsalted roasted peanuts (optional)

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1⁄2-inch cubes.

In a small bowl, whisk together the broth, soy sauce, wine, sugar, sesame oil, cornstarch, vinegar, and salt until thoroughly blended; set aside.

In a wok or large nonstick skillet, heat 1 tablespoon of the peanut oil over medium-high heat. Add the tofu and cook, stirring often, until nicely browned, 6 to 8 minutes. Transfer tofu to a plate and set briefly aside. Add the remaining 1⁄2 tablespoon peanut oil, chilies, peppercorns, garlic, and ginger to the wok and cook, stirring constantly, 1 minute. Return the tofu, add the scallions, and stir in the broth mixture; bring to a brisk simmer. Reduce the heat to medium and stir in the peanuts, if using; cook, stirring, until thickened, 2 to 3 minutes. Serve at once.

{PER SERVING} (without peanuts) Calories 214 • Protein 13g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 4g • Sodium 403mg