Gong Bao Dou Fu (Sauted Tofu with Chili and Peanuts).

recipe name

September 21st, 2013

This quick and easy stir fry is quite mild. If you like more of a kick split some of the chillies and add the seeds to the stir fry.

Enough for two.


  • 300 grams (3/4 pound) packet of hard tofu
  • 3 tablespoons corn flour
  • 2 teaspoons Sichuan pepper
  • 20 dried chili
  • 3 cloves garlic
  • 3 spring onions
  • 1 tablespoon grated ginger
  • 1/2 cup salted peanuts roughly chopped
  • Vegetables such as snow peas, carrot, Chinese broccoli, capsicum sliced thinly
  • Vegetable, canola, rice bran or other neutral oil for frying


  • 2/3 cup vegetable stock
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon corn flour
  • 1 teaspoon sesame oil


Cut the tofu into small cubes. Put the three tablespoons of corn flour in a zip lock bag, add the tofu, seal and shake.

Finely slice the spring onion and separate into the green and white parts. Finely chop the garlic. Crush the Sichuan pepper in a mortar and pestle or with a rolling pin.

Heat a quarter inch of oil in wok to a medium high heat. Add the tofu and fry on each side until golden brown.

While the tofu is frying combine the sauce ingredients in a small bowl.

Remove and drain the tofu.

Carefully remove most of the oil and return the wok to the heat. Add the garlic, ginger, white parts of the spring onion, chilli and Sichuan pepper to the wok. Fry until the garlic is brown. Add the peanuts and vegetables.

Cook for half a minute, the add the sauce and tofu. Fry for another half a minute until the sauce is thick.

Serve by itself or with rice.