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Overhead view of kung pao tofu with stir-fried veggies and white rice in a white bowl.

Kung Pao Tofu

mylifeinbalancegroup.com/kung-pao-tofu/
Crispy pan-fried tofu in a rich kung pao sauce with stir-fried vegetables create a delicious all-in-one vegan meal with tons of flavor.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large bowl
  • Large skillet
  • Medium bowl
  • whisk
  • plate or bowl

Ingredients

For the Tofu

  • 14 ounces extra-firm tofu (pressed well and cubed)
  • 2 tablespoons cornstarch
  • ⅓ teaspoon salt (or one heaping ¼ teaspoon)
  • 3 tablespoon neutral oil (for cooking)

For the Sauce

  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 1-2 teaspoons sriracha (to taste)
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 2 tablespoons water

For the Stir-Fry Vegetables

  • 3 red chilis (sliced, see Notes)
  • 3 cloves garlic (minced)
  • 1 1-inch long piece ginger (grated)
  • 1 small green bell pepper (chopped)
  • 1 small red bell pepper (chopped)
  • 1 small white onion (chopped)

Optional Garnishes

  • peanuts
  • sliced green onions
  • chopped cilantro

Instructions

  • Place cubed tofu in large bowl. Add cornstarch and salt, then toss to coat well. Set aside.
    Cornstarch-coated tofu cubes in large glass mixing bowl on white background.
  • Heat neutral oil in large skillet over medium heat. Once oil is hot and shimmering, add tofu cubes. Cook, flipping and stirring periodically, until crisp and browned on all sides.
    Cooked tofu cubes in large grey skillet on white background.
  • While tofu cooks, add all sauce ingredients to medium bowl and whisk thoroughly to combine. Set aside.
    Kung pao sauce in large glass mixing bowl on white background.
  • Transfer cooked tofu to plate or bowl and set aside. Add red chilis, garlic, and ginger to now-empty skillet and sauté until just fragrant.
    Red chilis, minced garlic, and grated ginger in large grey skillet on white background.
  • Add bell peppers and onion to skillet. Sauté until vegetables are softened, approximately 3 to 4 minutes.
    Red chilis, red bell peppers, green bell peppers, white onion, and ginger in large skillet.
  • Return tofu to skillet and pour in prepared sauce. Stir well to coat, then let simmer 4 to 5 minutes or until sauce has thickened. Serve immediately with desired garnishes and sides.
    Kung Pao tofu with sauce and veggies in a large grey skillet against a white background.

Recipe Notes

  • Red Chilies: For a milder dish, don't slice the red chilies! Just cook them as-is. You can remove them before eating for the least amount of heat.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 279calProtein: 11gFat: 14gSaturated Fat: 2gCholesterol: 1mgSodium: 1379mgPotassium: 444mgTotal Carbs: 28gFiber: 2gSugar: 16gNet Carbs: 26gVitamin A: 972IUVitamin C: 90mgCalcium: 67mgIron: 2mg
Recipe By: Jasmine Comer
https://mylifeinbalancegroup.com/kung-pao-tofu/