Kung Pao Tofu
A bold and satisfying plant-based dish featuring crispy tofu, colorful bell peppers, and a flavorful sauce.
Equipment
- Non-stick pan or wok
- Mixing Bowl
- Cutting Board
- Knife
Ingredients
- 2 blocks extra-firm tofu (14.5 oz each)
- 4 Tbsp cornstarch
- 4 Tbsp peanut oil
- 1/2 cup water
- 6 Tbsp soy sauce (or tamari for gluten-free)
- 1/4 cup rice wine
- 2 Tbsp seasoned rice vinegar
- 1/4 cup granulated sugar
- 2 tsp sesame oil
- 2 tsp ground Szechuan peppercorns (optional)
- 2 Tbsp cornstarch
- 1 Tbsp peanut oil
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 6-10 whole dried red chilies cut smaller if needed
- 5 cloves garlic minced
- 1 Tbsp fresh grated ginger
- 1/2 cup peanuts
Instructions
- Press the tofu to remove excess water, then cut into 1-inch pieces.
- Toss tofu pieces in cornstarch until evenly coated.
- Heat peanut oil in a large pan or wok over medium-high heat. Fry tofu until golden and crispy. Remove and set aside.
- In a bowl, whisk together water, soy sauce, rice wine, rice vinegar, sugar, sesame oil, Szechuan peppercorns, and cornstarch.
- In the same pan, stir-fry bell peppers, green onions (white parts), and dried chilies for 2-3 minutes. Add garlic and ginger, cooking until fragrant.
- Pour in the sauce and stir until it thickens. Add the crispy tofu back to the pan along with green onions (green parts) and peanuts. Stir gently to combine.
- Serve immediately over rice or noodles.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.