Kung Pao Tofu Stir Fry
This vegan take on the beloved Kung Pao features crispy golden tofu cubes tossed with dried red chilies, roasted peanuts, and a sweet tangy spicy sauce. It is a plant-based dish so satisfying that even dedicated meat eaters cannot stop going back for more.
Crispy tofu and roasted peanuts tossed in a bold Kung Pao sauce with dried chilies and Sichuan pepper.
Nutrition per serving
Ingredients
protein
nuts
aromatics
sauce
Instructions
Press and Crisp the Tofu
Press the tofu for at least 15 minutes to remove as much moisture as possible. Cut into cubes, toss with a tablespoon of soy sauce and cornstarch, then pan fry in the wok with 2 tablespoons of oil until golden and crisp on all sides.
Make the Kung Pao Sauce
Whisk together the remaining soy sauce, rice vinegar, sugar, and a teaspoon of cornstarch in a small bowl. Set the sauce nearby because you will need it quickly once the wok gets going.
Cook the Aromatics
Remove the tofu and add the dried chilies to the wok, stirring for about 30 seconds until they darken slightly and become fragrant. Add 3 cloves of minced garlic and a teaspoon of freshly grated ginger and stir for another 30 seconds.
Toss Everything Together
Return the crispy tofu to the wok and pour in the sauce, tossing vigorously so every cube is coated. Cook for 2 minutes until the sauce thickens and clings beautifully, then stir in the roasted peanuts and serve immediately.
Substitutions
Common mistakes
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