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Veg Kung Pao Tofu

This Kung Pao Tofu is a delicious and spicy Chinese-inspired dish that's both satisfying and easy to prepare. It's perfect for a quick dinner and pairs well with steamed rice. Kung Pao Tofu is a vibrant and flavorful Chinese-inspired dish that combines crispy tofu with a medley of colorful vegetables and a spicy, savory sauce. This dish is perfect for a quick dinner and pairs wonderfully with steamed rice.

Veg Kung Pao Tofu

Ingredients:

For the Tofu:

1 block (14 oz) firm tofu, drained and pressed
2 tablespoons cornstarch
2 tablespoons vegetable oil

For the Sauce:

3 tablespoons soy sauce or tamari (for a gluten-free option)
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 teaspoons cornstarch
1/4 cup water

For the Stir-Fry:

2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
1/2 cup roasted peanuts
6-8 dried red chilies (adjust to taste)
3 green onions, sliced (white and green parts separated)
1/4 cup fresh cilantro, chopped (optional, for garnish)
Cooked rice, for serving

Instructions:

Prepare the Tofu:
Cut the pressed tofu into 1-inch cubes. Toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Make the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, and water until smooth. Set aside.

Stir-Fry the Vegetables:
In the same skillet, add 2 tablespoons of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
Add the diced red bell pepper, green bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Combine and Cook:
Add the dried red chilies, roasted peanuts, and the white parts of the green onions to the skillet. Stir to combine.
Return the crispy tofu to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.

Serve:
Remove the skillet from the heat and garnish with the green parts of the green onions and chopped fresh cilantro, if using.
Serve the Kung Pao Tofu hot over cooked rice.

Enjoy your spicy and flavorful Kung Pao Tofu!

Tips:

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