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.
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
- In a small bowl, mix together the soy sauce, rice vinegar, gochujang, sesame oil, and sugar to make the sauce.
- 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.
- In the same pan, add the garlic, ginger, dried red chilies, and peanuts. Stir-fry for 1-2 minutes until fragrant.
- 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.
- 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