Pressing tofu
Dry tofu roasts crispy and does not water the sauce.
Chinese Recipe
Gong Bao Tofu
For Gong Bao Tofu, solid tofu is pressed, turned into starch and fryed crispy. Afterwards, it comes back to the wok with peppers, spring onions, peanuts and sauce.
Total time
35 min
Calories
500 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Gong Bao Tofu with peanuts and chilli
Tofu needs preparation, so that it does not become watery. Press, dry pat and pollinate with starch ensures a better surface. The sauce only comes in the end, so that the tofu does not immediately soften.
Vegetarian Dinners
Chinese Recipes
Dinner
Vegetables
Recipe
Gong Bao Tofu
Gong Bao Tofu is the vegetarian variant of Kung Pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy sour sauce.
Ingredients
4 servings
Method
-
1
Prepare Tofu
Press tofu, pat dry, dice and turn into starch.
-
2
Fry tofu
Roast and remove tofu in oil all around crispy.
-
3
Mix sauce
Mix soy sauce, vinegar, sugar, some water and starch.
-
4
Flavour Wok
Fry chilli, Sichuan pepper, garlic, ginger, pepper and spring onions briefly.
-
5
Merge
Add tofu and sauce, allow to bind briefly and add peanuts.
Kitchen know-how
Tips for Gong Bao Tofu
Sauce last
This way, the tofu surface remains firm for longer.
Peanuts late
Add peanuts at the end so they stay crisp.
Variations
How to adapt this recipe
Zucchini, paprika or celery fit well, but should stay fried briefly.
Use less chilli and offer Sichuan pepper separately at the table.
Nutrition per serving
500kcal
32.0 gCarbohydrates
26.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gong Bao Tofu
Press tofu, pat dry, turn with starch and add sauce only at the end.
It can be hot, but you're steering it over chilies and Sichuan peppers.
Cashews fit well and taste milder.
Jasmine rice or fried rice fits best.
Keep cooking