Kung Pao Tofu
Crispy Kung Pao Tofu with mixed vegetables in a spicy peanut sauce is served over brown rice in this spicy dish that takes only 30 minutes to make!
Servings: 6
Calories: 217kcal
Equipment
Ingredients
- 14 ounce extra firm tofu drained and pressed
- 1 tablespoon sesame seed oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 red onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ¼ cup roasted peanuts
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes
- ¼ cup water
For Serving
- green onions sliced
- 2 cups cooked brown rice
Instructions
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Add the tofu cubes and cook until browned on all sides, stirring occasionally about 5 minutes. Remove tofu from the pot and set aside.
- In the same pot, add the chopped red and green bell peppers, onion, garlic, and ginger. Cook until vegetables are tender, about 5 minutes.
- In a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes (if using).
- Add the tofu back to the pot with the vegetables. Pour the sauce over the tofu and vegetables and stir to coat everything evenly. Add ¼ cup of water to the pot.
- Bring the mixture to a simmer, then reduce heat to low and cover the pot. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the tofu is heated.
- Add the roasted peanuts and stir to combine.
- Serve hot with brown rice and garnished with sliced green onions if desired.
Notes
Tips for Making Vegan Kung Pao Tofu
- Opt for firm or extra-firm tofu for Kung Pao Tofu to maintain its shape during cooking. Silken tofu is too delicate for stir-frying.
- Kung Pao Tofu is a quick stir-fry, so it's crucial to have all ingredients chopped and ready before you start cooking to ensure everything is cooked to the correct doneness.
- Ensure your wok or skillet is properly preheated before adding the ingredients. A hot cooking surface ensures you get a crisp sear on the tofu.
- If you like softer peanuts that have absorbed more flavor, add them earlier.
- Adjust the spice level according to your preference. If you enjoy a milder dish, use fewer red pepper flakes. For extra heat, add more red pepper flakes or include Sichuan peppercorns.
- Serve over rice, noodles, or in lettuce wraps.
- Store in the refrigerator in an airtight container for up to 4 days.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 704mg | Potassium: 351mg | Fiber: 3g | Sugar: 6g | Vitamin A: 794IU | Vitamin C: 43mg | Calcium: 51mg | Iron: 2mg