Kung pao tofu with sesame crumb recipe

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.