Description
Kung Pao Tofu is a delicious vegan twist on the classic Chinese Sichuan dish. This recipe features crispy tofu cubes tossed in a savory, tangy, and slightly spicy sauce with crunchy peanuts and colorful vegetables.
Ingredients
- 14 oz (400 g) extra firm tofu, pressed and cut into 3/4-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil (such as peanut or vegetable oil)
- 4 to 6 dried red chilies (adjust to taste)
- 1/4 cup roasted unsalted peanuts
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 green onions, sliced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinkiang vinegar (or balsamic vinegar)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch (for sauce slurry)
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- Toss the tofu cubes with 2 tablespoons of cornstarch to coat evenly.
- Heat oil in a large skillet or wok over medium-high heat. Add tofu and pan-fry until all sides are golden and crispy. Remove from pan and set aside.
- In a small bowl, mix together light soy sauce, dark soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, water, and 1 teaspoon of cornstarch to make the sauce. Stir well and set aside.
- In the same pan, add a bit more oil if needed. Add dried red chilies and stir-fry until fragrant, about 30 seconds.
- Add garlic, ginger, and green onions. Stir-fry briefly until aromatic.
- Add bell peppers and stir-fry for 1 to 2 minutes until slightly tender but still crisp.
- Return tofu to the pan and pour in the prepared sauce. Stir-fry to combine everything and allow the sauce to thicken, about 1 to 2 minutes.
- Add peanuts and toss everything together to coat evenly with sauce.
- Remove from heat and serve hot with steamed rice.
Notes
- Adjust the number of dried chilies to suit your heat preference.
- For extra flavor, marinate the tofu in a bit of soy sauce before frying.
- Use pre-roasted peanuts to save time.
- This dish is best served fresh, but leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 0 mg
