Peanut Powered Recipes

Lemon Grass Kung Pao Tofu with Toasted Peanuts

  • 1 lb. Tofu, extra firm, cubed
  • ½ cup Peanuts, skinned, unsalted
  • 2-6 ea. Red chiles
  • 4 ea. Green onions, trimmed and sliced
  • 2 ea. Lemon grass, peeled and chopped
  • Oil, for frying


  • 4 Tbsp. Vegetable stock
  • 1 Tbsp. Corn starch
  • 4 Tbsp. Soy sauce
  • 1 tsp. Sugar
  • 3 Tbsp. Rice wine
  • 3 Tbsp. Mirin or dry sherry


  1. Place a medium pot of salted water to boil. Add the cubed tofu to water. Let the tofu remain in the water until it returns to a boil and the tofu cubes rise to the top. Drain and put on a plate in a single layer to cool a bit.
  2. For the sauce: In a bowl, mix all sauce ingredients; blend well.
  3. Pour enough oil in a flat-bottom nonstick skillet to coat the bottom. Add the chiles and fry until they turn brown; remove with a slotted spoon to a plate.
  4. In the same oil, fry the peanuts until they begin to brown; remove with a slotted spoon to a plate.
  5. In the same oil, fry the tofu cubes. Let the tofu cook until brown and crispy-looking, turning to brown on all sides, about 3 to 5 minutes. Add the lemon grass the last 2 minutes of cooking.
  6. Pour the sauce over the tofu—it will thicken very quickly. Add the green onions and cook for about 30 seconds. Add the chiles and peanuts back to rewarm for a few seconds and serve.

Source: Adapted from (1997-2000)