Spicy Kung Pao Tofu
Elevate your weeknight dinner game with this Spicy Kung Pao Tofu, a plant-based twist on the classic Sichuan dish that’s bursting with flavor and texture. Crispy golden tofu cubes, coated in cornstarch and pan-fried to perfection, are tossed with vibrant diced bell peppers, aromatic ginger and garlic, and fiery dried red chilies. A tangy, umami-rich sauce made with soy sauce, hoisin, and a hint of rice vinegar ties it all together, while crunchy roasted peanuts and fresh scallions add the perfect finishing touch. Quick and easy to prepare in just 35 minutes, this protein-packed, vegan-friendly recipe is ideal served over steamed rice or noodles for a satisfying, flavor-packed meal that’s sure to impress. Perfect keywords include "Kung Pao Tofu recipe," "spicy tofu stir-fry," and "easy vegan dinner."
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 8 pieces Dried red chilies
- 1 cup Roasted peanuts
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 stalks Scallions, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 3 tablespoons Water
- 1 teaspoon Sesame oil
Instructions
Press the tofu for 15 minutes to remove excess water. Once pressed, cut it into bite-sized cubes.
In a mixing bowl, toss the tofu cubes with cornstarch until evenly coated.
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 6-8 minutes. Remove the tofu and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Toss in the minced garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add the diced red and green bell peppers to the skillet. Stir-fry for 2-3 minutes until slightly softened.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, water, and sesame oil to create the sauce.
Return the crispy tofu to the skillet. Pour the sauce over the tofu and vegetables, tossing everything to coat evenly. Cook for 2 minutes, allowing the sauce to thicken.
Stir in the roasted peanuts and sliced scallions. Cook for another 1 minute to combine.
Serve hot over steamed rice or noodles, garnished with additional scallions if desired.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 62.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 29.0 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2659 mg | 57% | |
*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.
