Kung Pao Tofu
This Kung Pao Tofu is a bold and fiery vegan take on the classic Sichuan dish featuring crispy pan-fried tofu, crunchy peanuts, and dried chilies in an intensely flavored sweet and spicy sauce. This vegan recipe captures all the numbing heat and complex flavors of authentic Kung Pao in a completely plant-based format that is faster to make than ordering delivery.
Crispy tofu and crunchy peanuts tossed in a fiery Sichuan-inspired sauce make this vegan Kung Pao an instant weeknight favorite.
Nutrition per serving
Ingredients
protein
texture
sauce
aromatics
coating
Instructions
Press and Coat the Tofu
Press the tofu block firmly for at least 15 minutes to remove excess moisture then cut into 1-inch cubes. Toss the tofu cubes in cornstarch and a pinch of salt until evenly coated. This step is critical for achieving a crispy exterior when pan-frying.
Pan-Fry the Tofu
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer without crowding and cook for 3 to 4 minutes per side until all sides are golden brown and crispy. Remove and set aside.
Make the Kung Pao Sauce
In a small bowl whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil. Set aside. In the same skillet over medium heat toast the dried red chilies for 1 minute until darkened and fragrant, being careful not to burn them.
Combine Everything
Pour the sauce into the pan with the toasted chilies and let it bubble for 1 minute. Add the crispy tofu back to the pan and toss to coat thoroughly in the sauce. Add the roasted peanuts and toss once more off the heat.
Serve
Plate the Kung Pao Tofu over steamed jasmine rice and garnish with sliced scallions and additional dried chilies if you want extra heat. Serve immediately while the tofu is still crispy and the sauce is glossy.
Substitutions
Common mistakes
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