Kung Pao Tofu
A vibrant and delicious plant-based dish bursting with flavor, featuring crispy tofu, crunchy vegetables, and a rich, tangy sauce.
Ingredients
Tofu preparation
- 14 oz extra-firm tofu Press to remove excess moisture
- 1/4 cup cornstarch Coat the tofu for crispiness
Sauce ingredients
- 3 tbsp soy sauce Use gluten-free soy sauce for gluten-free option
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp ground Sichuan pepper Optional for added flavor
- 1 cup water To achieve desired sauce consistency
Vegetable ingredients
- 1 cup red bell pepper Diced
- 1 cup green bell pepper Diced
- 3 cloves garlic Minced
- 1 tbsp fresh ginger Minced
- 2 tbsp dried red chilies Adjust based on heat preference
- 1/2 cup roasted unsalted peanuts For crunch
- 2 scallions sliced For garnish
Oil
- 2 tbsp oil Avocado oil is ideal for high heat
Instructions
Preparation
- Press the extra-firm tofu to remove excess moisture before cutting it into cubes.
- Toss the tofu pieces in cornstarch until they are evenly coated.
Cooking
- Heat the oil in a large pan over high heat until shimmering but not smoking.
- Add the coated tofu to the hot oil and fry until golden and crispy, about 3-5 minutes per side.
- Once crispy, remove the tofu from the pan and set aside on a plate lined with paper towels.
- In the same pan, add diced red and green bell peppers, and cook for about 2-3 minutes until they start to soften.
- Stir in minced garlic, ginger, and dried red chilies, sauté for an additional 1-2 minutes until fragrant.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, cornstarch, ground Sichuan pepper (if using), and water until smooth.
- Pour the sauce over the bell pepper mixture in the pan and stir well, cooking for 2-3 minutes until slightly thickened.
- Return the fried tofu and roasted peanuts to the pan, and toss to coat with the sauce.
- Sprinkle sliced scallions on top and serve hot.
Notes
For best results, press the tofu well and maintain high heat for frying. Adjust the chili amount to your spice preference. Serve with rice or quinoa for a complete meal.