Gong Bao Tofu Stir-Fry (宫保豆腐炒)
宫保豆腐炒 (Gong Bao Tofu Stir-Fry) is a classic Sichuan dish known for its spicy, sweet, and savory flavors. This vegetarian version of the popular Gong Bao Chicken is made with tofu, peanuts, and a deliciously bold sauce.
Ingredients
- 1 block (14 oz) firm tofu, cut into cubes
- 1/2 cup roasted peanuts
- 3-4 dried red chilies
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 green onions, chopped
- 2 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1/4 cup vegetable broth
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- In a small bowl, mix together the sauce ingredients and set aside.
- Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the tofu cubes and stir-fry until golden brown. Remove from the wok and set aside.
- Heat the remaining 1 tbsp of oil in the wok. Add the dried chilies, garlic, and ginger, and stir-fry until fragrant.
- Add the green onions and roasted peanuts to the wok, then return the tofu to the wok.
- Pour the sauce over the tofu and stir-fry until the sauce thickens and coats the ingredients evenly.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Wok or large skillet Cutting board Knife Bowl Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Gong Bao Tofu Stir-Fry with a side of steamed white rice and a refreshing cucumber salad.
Tips & tricks
For extra heat, you can add more dried chilies or a sprinkle of Sichuan peppercorns.
Cost
$10