Korean-inspired Kung Pao Tofu (궁보 두부)

This recipe for 궁보 두부 (Korean-inspired Kung Pao Tofu) puts a delicious twist on the classic Chinese dish by incorporating Korean flavors and ingredients. It's a perfect combination of spicy, savory, and slightly sweet, making it a crowd-pleaser for any occasion.

Korean-inspired Kung Pao Tofu (궁보 두부)

Ingredients

  • 1 block of firm tofu, cubed
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 cup unsalted peanuts
  • 4-6 dried red chilies
  • 3 green onions, chopped
  • 2 tablespoons vegetable oil

Instructions

  1. In a small bowl, mix together the soy sauce, rice vinegar, gochujang, sesame oil, and sugar to make the sauce.
  2. Heat the vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove the tofu from the pan and set aside.
  3. In the same pan, add the garlic, ginger, dried red chilies, and peanuts. Stir-fry for 1-2 minutes until fragrant.
  4. Return the tofu to the pan and pour the sauce over the tofu. Stir-fry for an additional 2-3 minutes until the tofu is coated in the sauce and heated through.
  5. Remove from heat and garnish with chopped green onions.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
15g
Fat
12g

Supplies

Large pan Small bowl Cutting board Knife Grater Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Kung Pao Tofu over steamed rice for a complete meal, and pair it with a side of kimchi for an extra kick of flavor.

Tips & tricks

For a milder version, you can reduce the amount of gochujang and dried red chilies used in the recipe.

Cost

$10