Full Recipe
Author
Food Network Kitchen | 2022-10-26
Description
Freezing and thawing tofu twice creates tiny little holes that give it a pleasantly chewy, springy and addictive texture. Broken into craggy, bite-size pieces, the tofu just soaks up the tangy, sweet and spicy kung pao sauce. You'll need to plan ahead, but this technique is easy and worth the effort. For the dried red chiles, look for a medium-hot Chinese one, such as Facing Heaven or Tianjin. Mexican chile de árbol also worked well in testing.
