Kung Pao Tofu

 

Spicy, Sweet, and Savory: How to Make Kung Pao Tofu at Home

If you’re craving a bold, flavorful dish that’s both plant-based and satisfying, Kung Pao Tofu is a perfect choice. A classic Chinese stir-fry, this dish combines tender tofu, crunchy vegetables, and a tangy, slightly sweet sauce with just the right amount of heat. It’s a meal that’s simple to make, yet packed with flavor.

Ingredients:

• 1 block of firm tofu, drained and cubed

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small carrot, sliced thinly

• 3-4 dried red chilies (optional, for heat)

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated

• 1/4 cup roasted peanuts

• 2 green onions, chopped

For the sauce:

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce

• 1 teaspoon sugar or maple syrup

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch mixed with 2 tablespoons water

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Instructions:

1. Prepare the tofu:
   Toss the cubed tofu with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch until evenly coated. This gives the tofu a crispy texture when cooked.

2. Cook the tofu:
   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden on all sides, about 6-8 minutes. Remove tofu and set aside.

3. Stir-fry the vegetables:
   In the same pan, add a little more oil if needed. Toss in garlic, ginger, and dried chilies, and stir-fry for 30 seconds until fragrant. Add bell peppers and carrot slices, cooking for 3-4 minutes until slightly tender but still crisp.

4. Add the sauce and tofu:
   Mix together the sauce ingredients and pour over the vegetables. Return the tofu to the pan and toss everything together until the sauce thickens and evenly coats the tofu and veggies.

5. Finish with peanuts and green onions:
   Sprinkle roasted peanuts and chopped green onions on top. Serve immediately over steamed rice or noodles.

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Tips for the Best Kung Pao Tofu:

• Press your tofu for at least 15 minutes to remove excess water; this ensures it crisps up beautifully.

• Adjust the number of dried chilies to control heat.

• For a richer flavor, lightly toast the peanuts before adding.

Kung Pao Tofu is not just a meal — it’s a celebration of textures and bold flavors. Whether you’re a seasoned vegan or just exploring plant-based cooking, this dish delivers a satisfying punch that will have everyone asking for seconds.