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Kung Pao Tofu and Beef Recipe

Chinese · Main course · 35 min total

A fusion twist on the classic Sichuan dish, combining tender beef and crispy tofu in a spicy, tangy, and nutty sauce.

Ingredients

• 8 oz firm tofu, pressed and cubed
• 8 oz beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 cup roasted peanuts
• 3 dried red chili peppers, deseeded and chopped
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 2 green onions, sliced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil

Instructions

1. In a bowl, combine beef with 1 tbsp soy sauce and 1 tsp cornstarch. Marinate 10 minutes.
2. In another bowl, whisk remaining 1 tbsp soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and 1/2 cup water. Set sauce aside.
3. Heat 1 tbsp oil in a wok over high heat. Add tofu and cook until golden on all sides, about 4 minutes. Remove.
4. Add remaining 1 tbsp oil. Stir-fry beef until browned, about 2 minutes. Remove.
5. Add chili peppers, garlic, and ginger; stir-fry 30 seconds. Return beef and tofu to wok.
6. Pour in sauce and bring to a boil. Mix remaining cornstarch with 2 tbsp water, add to wok, and stir until thickened.
7. Fold in peanuts and green onions. Serve immediately over rice.

Tips

• For extra heat, leave seeds in the chili peppers.
• Press tofu for 15 minutes under a heavy object to remove excess moisture.
• Serve with steamed jasmine rice.

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