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.

Gong Bao Tofu Stir-Fry (宫保豆腐炒)

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

  1. Press the tofu to remove excess moisture, then cut into cubes.
  2. In a small bowl, mix together the sauce ingredients and set aside.
  3. 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.
  4. Heat the remaining 1 tbsp of oil in the wok. Add the dried chilies, garlic, and ginger, and stir-fry until fragrant.
  5. Add the green onions and roasted peanuts to the wok, then return the tofu to the wok.
  6. Pour the sauce over the tofu and stir-fry until the sauce thickens and coats the ingredients evenly.
  7. 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