michelle picker cooks

Kung Pao (Gong Bao) is a classic dish from Sichuan province in south-west China. Traditionally made with chicken, vegetables and peanuts, here is a version using firm tofu instead.

To start, cut a 450g (16 oz) block of firm tofu into 2.5cm (1″) cubes and marinate in 2 tablespoons of soy sauce and 1 tablespoon of sugar syrup. While it marinates, make a sauce by mixing 2 tablespoons each of soy sauce, sugar, Shaoxing wine and water; 3 tablespoons of Chingkiang vinegar and 2 teaspoons of cornflour (cornstarch). When the tofu has been marinating for 10 – 15 minutes, discard the liquid and add up to 6 tablespoons of cornflour, 1 tablespoon at a time, until the tofu is coated fairly evenly. Heat 2 tablespoons of oil in a large frypan over medium heat. Shake any excess cornflour off the tofu cubes and place them in the hot frypan. Let them brown without moving them for 1-2 minutes. When the bottom is golden, flip and repeat until they’re all golden brown. Remove them to a plate and set aside. In the same frypan or a wok, heat 1 tablespoon of oil and add 2 teaspoons of Sichuan peppercorns. Cook, stirring, until they turn darker and quickly remove them. Now add 1 tablespoons each of minced garlic and ginger, 2 teaspoons of Doubanjiang (spicy fermented bean paste) and 4-5 dried red chillies. Stir briefly until fragrant and add 1 chopped capsicum (bell pepper) and 1 chopped onion. Cook for 20-30 seconds. Stir the sauce and add it to the vegetables. When it thickens, add the tofu plus ⅓ of a cup of fried peanuts and toss until everything is coated in sauce. Serve hot with steamed rice.

*slightly adapted from Omnivore’s Cookbook by Maggie Zhu.