Kung Pao Tofu
Transform your weeknight dinners with this vibrant and flavor-packed Kung Pao Tofu, a plant-based take on the beloved Chinese classic. This recipe features crispy, golden tofu coated in cornstarch and stir-fried to perfection, then paired with tender-crisp red bell peppers, zucchini, and a medley of aromatic garlic, ginger, and spicy dried red chilies. Tossed in a rich, savory-sweet sauce made with soy sauce, hoisin, and a touch of sesame oil, and finished with crunchy roasted peanuts, this dish delivers authentic Kung Pao flavors with a satisfying vegan twist. Ready in just 35 minutes, it’s an ideal choice for a quick, healthy meal that’s best served over steamed rice or noodles. Perfect for tofu enthusiasts and spice lovers alike, this recipe is a must-try for anyone craving delicious plant-based Chinese cuisine!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 3 garlic cloves
- 1 tablespoon ginger
- 6 dried red chilies
- 1 red bell pepper
- 1 zucchini
- 1 cup roasted peanuts
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 cup water
- 1 teaspoon sesame oil
- 2 green onions
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15 minutes. Cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with 3 tablespoons of cornstarch to coat evenly.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes. Remove the tofu and set aside on a plate lined with paper towels.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic, grated ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add diced red bell pepper and sliced zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, water, and sesame oil to make the sauce.
Add the crispy tofu back to the skillet along with the roasted peanuts. Pour the sauce over the mixture and toss everything to coat evenly. Cook for 1-2 minutes until the sauce slightly thickens.
Garnish with chopped green onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
