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Kung Pao Tofu

This Easy Kung Pao Tofu recipe is a plant-based alternative to the classic Chinese Kung Pao Chicken and it relish better than take-out and can be made pretty quickly at home! Cook your tofu until crispy in a pan, make the sauce in a bowl, stir fry the veggies, then add the sauce and peanuts. A delicious and high protein weeknight meal is ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 30 minutes
Course Protein, Sides, Side Dish
Cuisine Asian, Chinese
Servings 3 Servings

Ingredients
  

For the Tofu:

  • 16 oz firm tofu cut into cubes
  • 3 tbsp cornstarch
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp pepper powder
  • 1/2 tsp salt

Sauce:

  • 2 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hot sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp Maple syrup
  • 2 tsp cornstarch
  • 3 tbsp water

Stir-Fry:

  • 2 tbsp sesame oil
  • 3 dried red chilies
  • 1 tbsp garlic grated
  • 1 tbsp ginger grated
  • 1/2 cup red onion cubed
  • 1/2 cup green pepper cubed
  • 1/2 cup red pepper cubed
  • 2-3 stalks green onion chopped
  • 1/4 cup roasted peanuts unsalted
  • Salt to taste.

Instructions
 

  • Place to block of tofu between a clean dish towel, gently press down on top and along the edges so the towel absorbs the moisture. Cut the tofu into cubes.
  • Add cornstrach,garlic powder,onion powder,pepper powder and salt to a medium-sized bowl, add tofu and gently fold together until tofu is coated. Let tofu marinate while preparing the other ingredients.
  • To make the sauce, whisk together water, soy sauce, rice vinegar, hot sauce, maple syrup and sesame oil in a small-medium bowl.
  • Heat oil in a wok or large saute pan over medium-high heat. Add marinated tofu in a single layer in the pan and cook without moving for 2 – 3 minutes. Stir the tofu and cook for 2 – 3 minutes, stir once again and cook for 2 minutes. Transfer tofu to a plate.
  • Turn heat down to medium and add sesame oil. Add dried red chiliies,grated ginger and garlic, saute for a minute. Add cubed onion and bell peppers and stir-fry for 3 minutes.
  • Add the tofu back to the pan along with the prepared sauce mixture and allow to heat and bubble, about 1 to 2 minutes.Stir in the peanuts and turn off heat.
  • Serve with rice or quinoa. Garnish kung pao tofu with peanuts and sliced green onions.

Notes

  1. Oil Free: Make sure you have a very high quality non-stick pan. Dry the tofu very well before cooking. OR you can bake it in oven OR Air Fry.
  2. Gluten Free: Use gluten free tamari instead of soy sauce and it will be gluten free.
  3. Tofu Free: Substitute cauliflower florets or tempeh for the tofu.
  4. Nut allergies: If you have nut allergies, omit the peanuts.
  5. Store: Leftovers will keep in the refrigerator for about 2 days. This dish does not freeze well.
Keyword Kung Pao Recipes, Kung Pao Tofu, Tofu Recipe