Description
Kung Pao Tofu brings together crispy, golden tofu and a spicy, sweet, and savory sauce for the perfect plant-based twist on a classic takeout favorite.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–5 dried red chilies (adjust based on spice preference)
- 1/2 cup roasted peanuts
- 3 green onions, sliced
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar (or maple syrup for a natural sweetener)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup water
- 1 tsp cornstarch (to thicken the sauce)
Instructions
Step 1: Prepare and Crisp the Tofu
- Press the tofu to remove excess moisture (wrap in a towel and place a heavy object on top for 10-15 minutes). Cut into bite-sized cubes.
- Toss tofu cubes in cornstarch to ensure a crispy coating.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 3-5 minutes per side. Remove tofu and set aside.
Step 2: Make the Sauce
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, garlic, ginger, water, and cornstarch. Set aside.
Step 3: Stir-Fry the Veggies
- In the same pan, add a bit more oil if needed. Toss in the dried red chilies and stir-fry for about 30 seconds until fragrant.
- Add the bell peppers and cook for another 2-3 minutes until slightly tender but still crisp.
Step 4: Bring It All Together
- Add the crispy tofu back into the pan along with the roasted peanuts and green onions.
- Pour the sauce over everything and toss to coat. Let it cook for another 1-2 minutes until the sauce thickens and everything is well-coated.
Step 5: Serve and Enjoy
- Serve hot over steamed rice or noodles, and garnish with extra green onions or sesame seeds if desired.