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Vegan Kung Pao Tofu

Vegan Kung Pao Tofu: Crispy, Spicy Bliss in Every Bite

This Vegan Kung Pao Tofu delivers crispy, plant-based deliciousness with bold flavors and a spicy kick.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tofu Base
  • 1 block Extra firm tofu Holds its shape and absorbs flavors beautifully.
  • 2 tablespoons Cornstarch Used to create a crispy coating.
Sauce
  • 3 tablespoons Soy sauce Imparts rich umami flavor.
  • 1 tablespoon Chinese black vinegar Offers a distinct tang.
  • 1 tablespoon Sugar Balances the dish with sweetness.
  • 1 tablespoon Chili garlic sauce Add heat according to preference.
  • 2 tablespoons Room temperature water Thins the sauce.
Vegetables
  • 1 inch Ginger Brings aromatic warmth.
  • 4 cloves Garlic Amplifies flavor with its aroma.
  • 1 medium Onion Offers sweet notes.
  • 1 medium Red bell pepper Provides crunch.
  • 4 pieces Dried chiles Optional for increased heat.
Extra Flavor
  • 2 tablespoons Shaoxing wine Adds depth.
  • 1 teaspoon Szechuan pepper Delivers a unique numbing spice.
  • 1/4 cup Fried/roasted peanuts Introduces a nutty flavor.

Equipment

  • large non-stick skillet
  • Bowl

Method
 

Preparation
  1. Drain excess water from the tofu, wrap in a towel, and place a weight on top for 15 minutes.
  2. Cut the tofu into triangles or cubes, toss in cornstarch and salt until coated.
  3. Heat 2 tablespoons of oil in a skillet over high heat for 2 minutes.
  4. Fry the tofu in batches for 3-4 minutes on each side until golden brown.
  5. Transfer the tofu to a paper towel-lined plate.
Cooking
  1. Reduce heat to medium and sauté chopped onions and red bell peppers for 4-5 minutes.
  2. Add Shaoxing wine and let it evaporate for 1-2 minutes.
  3. Stir in ginger, garlic, and Szechuan pepper for 1-2 minutes.
  4. Whisk together sauce ingredients and pour over vegetables, cooking for 2-3 minutes.
  5. Fold in the crispy tofu and peanuts, cooking for another 1-2 minutes.
  6. Garnish with scallions and serve warm over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Ensure to dry the tofu thoroughly for crispiness. Adjust spice levels to taste.

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