Name: Kung pao tofu with sesame crumb
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp peanut oil; 6 dried chillies, thinly sliced (see note); 2 tsp Sichuan peppercorns, coarsely crushed with a mortar and pestle; 1 tbsp finely grated ginger; 2 garlic cloves, crushed; 2 tbsp finely chopped coriander roots and stems, plus extra leaves to serve; 4 spring onions, cut into 3cm lengths, plus extra, cut into julienne to serve; 200 gm each sugar snap peas and snow peas, trimmed; 70 gm (½ cup) roasted peanuts; Steamed jasmine rice, to serve; Marinated Tofu; 60 ml (¼ cup) light soy; 1½ tbsp Chinese black vinegar; 60 ml (¼ cup) Shaoxing wine; 1 tbsp caster sugar; 1 tsp sesame oil; 500 gm firm tofu, drained, chopped; 1 tbsp cornflour; Sesame Crumb; 1 tbsp peanut oil; 40 gm piece ginger, cut into julienne; 3 garlic cloves, thinly sliced; 2 tbsp toasted mixed sesame seeds

Bright, fiery and deeply aromatic, this Kung Pao tofu with sesame crumb is a modern spin on a much-loved Sichuan classic. Marinated tofu soaks up soy, vinegar and Shaoxing wine before being tossed in a hot wok with ginger, garlic and a tingle of Sichuan peppercorns. Crisp sugar snap and snow peas add freshness, while roasted peanuts bring a nutty hit. Served with steamed jasmine rice, it’s a quick and easy dish that balances spice, texture and lightness.

Ingredients

1 tbsp peanut oil

6 dried chillies, thinly sliced (see note)

2 tsp Sichuan peppercorns, coarsely crushed with a mortar and pestle

1 tbsp finely grated ginger

2 garlic cloves, crushed

2 tbsp finely chopped coriander roots and stems, plus extra leaves to serve

4 spring onions, cut into 3cm lengths, plus extra, cut into julienne to serve

200 gm each sugar snap peas and snow peas, trimmed

70 gm (½ cup) roasted peanuts

Steamed jasmine rice, to serve

Marinated Tofu

60 ml (¼ cup) light soy

1½ tbsp Chinese black vinegar

60 ml (¼ cup) Shaoxing wine

1 tbsp caster sugar

1 tsp sesame oil

500 gm firm tofu, drained, chopped

1 tbsp cornflour

Sesame Crumb

1 tbsp peanut oil

40 gm piece ginger, cut into julienne

3 garlic cloves, thinly sliced

2 tbsp toasted mixed sesame seeds

Method

For marinated tofu, place soy sauce, vinegar, Shaoxing, sugar, sesame oil and a large pinch of white pepper in a bowl and stir to dissolve sugar. Add tofu, turn to coat and set aside to marinate (20 minutes). Drain tofu; stir cornflour into reserved marinade and set both aside

For sesame crumb, heat oil in a wok over medium-high heat. Stir-fry ginger and garlic until golden and fragrant (4-5 minutes). Remove from heat. Stir in sesame seeds, transfer to a small bowl and set aside.

Heat peanut oil in wok over high heat until shimmering. Add chilli and Sichuan peppercorns and stir-fry until fragrant (1 minute). Add ginger, garlic, coriander roots and stems, drained marinated tofu and stir-fry until tofu is golden (5-6 minutes). Add reserved marinade, spring onion and peas. Bring to a simmer. Stir-fry until peas are tender (2-3 minutes). Stir in peanuts, then remove from heat.

Divide rice and kung pao tofu among bowls. Scatter with sesame crumb, extra spring onion and coriander to serve.

Note

Include chilli seeds if you like spice. If not, remove them.

This recipe works just as well with chicken or fish, if tofu isn’t for you.

Rebecca Lyall

With over 30 years of experience in publishing, Rebecca Lyall began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media, Senior Photo Chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines at a more balanced pace, allowing her to blend professional creativity with family life.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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