Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 21 oz extra-firm tofu (pressed, cut into 3/4-inch cubes); 3 tbsp cornstarch (for coating tofu); 0.5 cup roasted peanuts (unsalted); 8 dried red chilis (snipped in half, seeds shaken out for less heat); 1 tsp Sichuan peppercorns; 4 cloves garlic (minced); 1 inch ginger (minced); 1 medium zucchini (diced into 1/2-inch pieces); 1 medium red bell pepper (diced into 1/2-inch pieces); 3 stalks scallions (sliced, whites and greens separated); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tsp sesame oil; 1 tsp sugar; 1 tbsp cornstarch (mixed with 2 tbsp water for slurry); 3 tbsp vegetable oil (divided)

Crispy cornstarch-coated tofu wok-tossed with roasted peanuts, dried red chilis, and a tangy-sweet kung pao sauce. A double-protein hit from tofu and nuts.

Peanuts are one of the most underrated protein sources out there. An ounce of peanuts packs about 7g of protein, which is more than most people realize. When you combine that with a generous amount of tofu, you're getting a double-protein hit that adds up fast. This kung pao tofu delivers 28g per serving, and a big chunk of that comes from the peanuts that most people just think of as a garnish.

The secret to great kung pao anything is the sauce balance, you want that perfect sweet-sour-savory-spicy ratio. The rice vinegar brings the tang, the hoisin adds depth, and the dried red chilis bring a slow-building heat that's different from fresh chili heat. It creeps up on you. The Sichuan peppercorns add that signature numbing tingle that makes this dish distinctly Sichuan and not just "Chinese stir fry with peanuts."

I coat the tofu in cornstarch before frying, which gives it this incredible shatteringly crispy exterior that holds up even after you toss it in the sauce. That texture contrast between the crunchy tofu, the roasted peanuts, and the tender vegetables is what makes this dish addictive. It reheats surprisingly well too. The tofu loses a tiny bit of crunch but the flavors actually get better the next day.

Kung Pao Tofu

Servings: 28g protein per serving

Ingredients

21 oz extra-firm tofu (pressed, cut into 3/4-inch cubes) 26g protein
3 tbsp cornstarch (for coating tofu)
½ cup roasted peanuts (unsalted) 4g protein
8 dried red chilis (snipped in half, seeds shaken out for less heat)
1 tsp Sichuan peppercorns
4 cloves garlic (minced)
1 inch ginger (minced)
1 medium zucchini (diced into 1/2-inch pieces)
1 medium red bell pepper (diced into 1/2-inch pieces)
3 stalks scallions (sliced, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp sugar
1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
3 tbsp vegetable oil (divided)

Instructions

Press the tofu for at least 15 minutes, then cut into 3/4-inch cubes. Toss with 3 tbsp cornstarch until evenly coated.
Mix the sauce in a small bowl: soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and the cornstarch slurry. Set aside.
Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add the tofu cubes in a single layer and fry undisturbed for 2-3 minutes until the bottom is golden. Flip and repeat until crispy on all sides, about 6-8 minutes total. Remove and set aside.
Add the remaining 1 tbsp oil to the wok over medium heat. Add the dried red chilis and Sichuan peppercorns, stir-frying for 30 seconds until the chilis darken slightly and become fragrant. Be careful not to burn them.
Increase heat to high. Add garlic, ginger, and scallion whites. Stir-fry for 15 seconds.
Add the zucchini and bell pepper. Stir-fry for 2-3 minutes until tender-crisp.
Return the crispy tofu to the wok. Pour in the sauce and toss everything together until the sauce thickens and coats everything, about 1 minute.
Add the roasted peanuts and toss to combine.
Garnish with scallion greens and serve over steamed rice.