Gong Bao tofu with peanuts, peppers, spring onions, chilli and rice
Chinese Recipe

Gong Bao Tofu

For Gong Bao Tofu, firm tofu is pressed, turned into starch and fried until crispy. It is then briefly returned to the wok with peppers, spring onions, peanuts and sauce.

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Total time 35 min
Calories 500 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Gong Bao tofu with peanuts and chilli

Tofu needs preparation so that it does not become watery. Press, pat dry and dust with starch for a better surface. The sauce is added only at 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 version of kung pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy-sour sauce.

Ingredients

4 servings

Method

  1. 1

    Prepare tofu

    Squeeze tofu, pat dry, dice and turn into cornstarch.

  2. 2

    Roast tofu

    Fry the tofu in oil until crisp all around and remove.

  3. 3

    Mix sauce

    Mix soy sauce, vinegar, sugar, a little water and starch.

  4. 4

    Wok

    Fry the chillies, Sichuan pepper, garlic, ginger, peppers and spring onions briefly.

  5. 5

    Merging

    Add tofu and sauce, let it thicken briefly and fold in the peanuts.

Kitchen know-how

Tips for Gong Bao Tofu

Tofu press

Dry tofu roasts crisper and does not water down the sauce.

Sauce last

This keeps the tofu surface firm for longer.

Peanuts late

Add peanuts only at the end to keep them crisp.

Variations

How to adapt this recipe

Courgettes, peppers or celery go well, but should be fried for a short time.

Use less chilli and serve Sichuan pepper separately at the table.

Nutrition per serving

500kcal
32.0 gCarbohydrates
26.0 gProtein
28.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Gong Bao Tofu

Squeeze the tofu, pat dry, turn with starch and add the sauce at the end.

It may be hot, but you control it via chillies and Sichuan pepper.

Cashews fit well and taste milder.

Jasmine rice or fried rice goes best.

Keep cooking

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