Chinese · Sichuan · main

Vegetable Kung Pao Tofu

Vegetable Kung Pao Tofu reads umami 6.1, salinity 4.8 and richness 4.5 on Palate's 0–10 flavor X-ray — a Chinese · Sichuan main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 4.0 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 6.1 · Salinity 4.8 · Richness 4.5 · Sweetness 4.2 · Nutty 4.1 · Sourness 3.8 · Allium 3.5 · Heat 3.4 · Fruity 2.6 · Funk & Ferment 2.6 · Warm Spice 2.4 · Herbaceous 2.1 · Floral 1.2 · Bitterness 1.1 · Citrus 0.9 · Earthy 0.8

What's in it (15)

• extra-firm tofu — 397 g
• cornstarch — 44 g
• vegetable oil — 54 g
• red bell pepper — 100 g
• scallions — 400 g
• garlic — 12 g
• ginger — 15 g
• dried arbol chiles — 30 g
• spanish style peanuts — 118 g
• soybean soy sauce — 44 g
• balsamic vinegar — 30 g
• brown sugar — 13 g
• dark sesame oil — 5 g
• salt — 3 g
• steamed rice — 532 g

Time & effort: about 31 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 118 kcal, 3.7 g protein, 5.8 g fat, 13.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Press the tofu block between paper towels and a heavy pan for 15 minutes to force out excess water, then cut into 3/4-inch cubes. Toss the cubes with 2 tablespoons of the cornstarch until every side is lightly and evenly coated, shaking off any excess.
2. Heat 2 tablespoons of the vegetable oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed until deeply golden and crisp on the first side, 3-4 minutes, then turn and crisp the remaining sides, 5-6 minutes more. Transfer the tofu to a plate.
3. Whisk the soy sauce, balsamic vinegar, and brown sugar together in a small bowl to make the sauce; in a separate small bowl, whisk the remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
4. Add the remaining 2 tablespoons oil to the skillet over medium heat. Add the dried chiles, garlic, and ginger; cook, stirring constantly, until fragrant and the chiles darken slightly, 30-45 seconds — don't let the garlic brown.
5. Raise the heat to medium-high, add the bell pepper and scallion whites, and stir-fry until the pepper is crisp-tender and lightly blistered at the edges, 2-3 minutes.
6. Pour in the soy-vinegar mixture and bring to a simmer, about 30 seconds, then stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, 1 minute.
7. Return the crisped tofu to the skillet along with the peanuts and scallion greens; toss gently until everything is glossy and evenly coated, about 1 minute.
8. Off the heat, stir in the sesame oil and salt to taste. Plate immediately over the steamed rice so the tofu stays crisp.

Dishes with a similar flavor shape

• Spicy Sichuan Eggplant — Chinese · Sichuan
• Spicy Peanut Noodles with Chicken — Chinese-American
• Sheet-Pan Korean Beef Bulgogi Bowls — Korean
• Sichuan Dry-Fried Green Beans with Ground Pork — Chinese · Sichuan
• Gochujang Tofu Stir-Fry — Korean

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.