Crispy Kung Pao Tofu Recipe (2024)

FAQs

Why won t my tofu get crispy? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

This Chinese-inspired dish is packed with chunks of crispy tofu, a sweet and spicy sauce, peanuts, red chilies, and lots of fresh veggies! It feels like an indulgent and delicious takeout meal, but is surprisingly wholesome and balanced thanks to colorful veggies and protein-packed peanuts and tofu.

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it. Not only does it create a super crispy result, but the seasoning further brings out the flavor of the tofu.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

General Tso's is sweeter with a milder spice, featuring deep-fried battered chicken. Kung Pao is spicier with stir-fried chicken, vegetables, and peanuts. Also, General Tso's has Chinese-American roots, while Kung Pao hails from Sichuan cuisine.

Universally regarded as one of China's great dishes, Gong Bao Chicken (Gong Bao Jiding) is perhaps the most popular Sichuan dish in all of the Western world. Many Americans have undoubtedly seen this on neighborhood Chinese takeout menus misnamed as kung pao, kung po, or even kong pow, but the proper name is Gong Bao.

Kung pao chicken is Chinese-style stir-fried chicken cubes with dried chili peppers. It's a Sichuanese staple that was brought over to America and reinvented for local flavors and tastes. The Sichuanese version is a tad more complex, seasoned with Chinese peppercorns and a large heap of dried chili peppers.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Why do people soak tofu in brine before frying? ›

Why does the brine work? Both the heat and the salinity of the water draw moisture out of the surface of the tofu, helping it crisp and brown. The hot water also gradually tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

I recommend always pressing tofu before baking it, especially if you're marinating it first — removing excess liquid will make room for all that flavorful marinade.

Drain the water from your tofu block. Place a cooling rack over a baking tray (to catch the excess water). Pop your tofu block on the cooling rack and place your heaviest chopping board over the tofu. Leave for 20-30 mins to press with no need for paper.

"For a really crispy texture, it's best to use starch instead of wheat flour," says Norton. Wheat flour is too heavy and turns soggy when used in tofu recipes. Corn starch, potato starch, and tapioca starch, on the other hand, work perfectly with fried tofu!

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

You used the wrong pan

Tofu has a tendency to stick to the pan—hard. Of course, scraping it off the bottom of your pan will both strip it of its crispy coating and break it up into pieces, leaving a mess. Go with nonstick pans or naturally nonstick cast iron, and use a generous amount of oil.

Step 3: Press the tofu by placing paper towels, and something heavy on top. I usually use a sheet pan, and put heavy cans on top. Press for at least 30 minutes if you want super firm tofu. You should see a pool of water that has come out, and it should look and feel very dense.