Kung Pao Tofu

One of my favourite cooking companions made this dish for me and it has become one of my all time favourite meals. The crispy szechwan pepper-coated tofu, crunchy green vegetables and glorious red peanuts make this Kung Pao Tofu a seriously delicious and nutritious meal which I am absolutely addicted to.


  • 1 – 2 tbsp Szechwan pepper corns
  • 2 tbsp cornflour
  • 1 packet extra firm tofu
  • Vegetable oil
  • 4 cloves garlic, crushed
  • Thumb-sized piece ginger, grated
  • 2 spring onions, sliced
  • 1 teaspoon chilli flakes (or more if you like it haahhhttt)
  • 2 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1 large tbsp rice malt syrup
  • Fistful of raw red peanuts
  • Assorted crunchy vegetables, chopped (choy sum, snow peas, carrots, bok choy etc.)
  • Sesame seeds
  • Rice to serve.


  1. Using a spice/coffee bean grinder, grind the Szechwan pepper corns into a fine powder, then combine with cornflour in a large bowl.
  2. Prepare the tofu by draining and drying it with a paper towel, removing all moisture. Slice thinly and toss in the corn flour/pepper mix.
  3. Fry tofu in a wok with vegetable oil until golden, crisp and crunchy!
  4. Remove tofu and set aside on paper towel.
  5. Add a little more oil to wok and stir fry garlic, ginger, spring onions and chilli flakes for a few minutes on medium heat.
  6. Combine soy sauce, vinegar, rice malt syrup and add to wok. Bring to boil then simmer for a few minutes until the sauce has thickened.
  7. Add vegetables and stir fry for a further 2-3 minutes.
  8. Return tofu to the wok and add peanuts, tossing well until warmed through.
  9. Serve over a bed of white rice and sprinkle with sesame seeds.


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