Tofu

Makes 8 Servings

Ingredients

  • 1 lb extra firm tofu, drained
  • Kosher salt, as needed
  • 2 tablespoons Shaoxing wine or sherry
  • 2 tablespoons sesame oil

Sauce

  • 2 tablespoons bean sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chile paste with garlic
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 2 cups peanut oil
  • 1 cup raw shelled peanuts
  • Corn starch, as needed

To Serve

  • 4 to 5 dried red chiles
  • 8 to 10 cloves garlic, choppedd
  • 1 cup sliced (1/2-in) scallions
  • 1 lb bok choy, spinach, or any leafy green
  • 1 cup cilantro leaves
  • Drizzle of sesame oil
  • 1 lb zucchini noodles or cooked brown rice
  • Ground black pepper, as needed

Directions

  1. Cut the tofu into 1 inch pieces
  2. Add the salt, Shaoxing wine, and sesame oil. Let sit for 30 minutes.
  3. For the Sauce: Mix the bean sauce, Hoisin, chili paste, vinegar, and the sugar then set aside.
  4. Heat 1 cup oil in a wok over medium heat. Add the peanuts, and cook, stirring constantly until golden brown. Remove peanuts with a slotted spoon, reserving the oil. Drain peanuts well on paper towels.
  5. Re-heat the oil until hot. Toss the tofu with cornstarch to coat. Shake off the excess. Deep fry until crisp. Remove with a slotted spoon to drain, reserving the oil once more.
  6. To Serve: Heat a clean skillet or wok over high heat. When hot, add 1 1/2 tablespoons of the reserved oil then add the dried chilies. Cook until they blacken and smoke. Add the garlic and green onions whites then briefly stir.
  7. Reduce the heat to medium. Add the sauce mixture and cook, stirring until it boils.
  8. Add the crispy tofu and greens, toss until well coated and cooked through. Turn off the heat, stir in the peanuts and cilantro.
  9. Serve sprinkled with the sesame oil.
  10. Blanch the zucchini noodles for 1 minute in boiling salted water. Drain well. Season with salt and pepper. Place a portion of noodles in the bottom of a container, top with the tofu and peanuts.

NOTE: you can serve over brown rice in place of zucchini noodles.

CIA FOODIES


Spicy Kung Pao Tofu with Peanuts and Zucchini Noodles

Tofu

Makes 8 Servings

Ingredients

  • 1 lb extra firm tofu, drained
  • Kosher salt, as needed
  • 2 tablespoons Shaoxing wine or sherry
  • 2 tablespoons sesame oil

Sauce

  • 2 tablespoons bean sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chile paste with garlic
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 2 cups peanut oil
  • 1 cup raw shelled peanuts
  • Corn starch, as needed

To Serve

  • 4 to 5 dried red chiles
  • 8 to 10 cloves garlic, choppedd
  • 1 cup sliced (1/2-in) scallions
  • 1 lb bok choy, spinach, or any leafy green
  • 1 cup cilantro leaves
  • Drizzle of sesame oil
  • 1 lb zucchini noodles or cooked brown rice
  • Ground black pepper, as needed

Directions

  1. Cut the tofu into 1 inch pieces
  2. Add the salt, Shaoxing wine, and sesame oil. Let sit for 30 minutes.
  3. For the Sauce: Mix the bean sauce, Hoisin, chili paste, vinegar, and the sugar then set aside.
  4. Heat 1 cup oil in a wok over medium heat. Add the peanuts, and cook, stirring constantly until golden brown. Remove peanuts with a slotted spoon, reserving the oil. Drain peanuts well on paper towels.
  5. Re-heat the oil until hot. Toss the tofu with cornstarch to coat. Shake off the excess. Deep fry until crisp. Remove with a slotted spoon to drain, reserving the oil once more.
  6. To Serve: Heat a clean skillet or wok over high heat. When hot, add 1 1/2 tablespoons of the reserved oil then add the dried chilies. Cook until they blacken and smoke. Add the garlic and green onions whites then briefly stir.
  7. Reduce the heat to medium. Add the sauce mixture and cook, stirring until it boils.
  8. Add the crispy tofu and greens, toss until well coated and cooked through. Turn off the heat, stir in the peanuts and cilantro.
  9. Serve sprinkled with the sesame oil.
  10. Blanch the zucchini noodles for 1 minute in boiling salted water. Drain well. Season with salt and pepper. Place a portion of noodles in the bottom of a container, top with the tofu and peanuts.

NOTE: you can serve over brown rice in place of zucchini noodles.

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