kung pao tofu

Kung pao tofu is a vegetarian version of the famous Sichuan dish, kung pao chicken. With chilis and peanuts, kung pao tofu is a delicious classic.

Kung Pao Tofu

firm tofu ((400 g))

cornstarch ((40 g))

garlic powder

onion powder

five spice powder

salt

water ((60 ml))

soy sauce ((15 ml))

soy sauce

sugar ((8 g))

salt ((1 g))

rice vinegar

sesame oil

cornstarch ((5 g))

water ((160 ml))

peanuts ((140 g))

carrots

ginger

chili peppers

garlic

scallions

Sichuan peppercorn powder

Remove the tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain. Next, place the tofu on a flat surface lined with clean kitchen towels or paper towels and pat the sides dry. Transfer to a cutting board.

Cut the tofu into ½-inch cubes and allow them to continue to drain for a few minutes.

Meanwhile, in a mixing bowl, combine 1/3 cup cornstarch, garlic powder, onion powder, 5 spice powder, salt and water until a thick batter forms. Add the tofu and gently toss in the batter until thoroughly coated.

Prepare the sauce by mixing together the soy sauce, dark soy sauce, sugar, salt, rice vinegar, sesame oil, 2 teaspoons cornstarch and 2/3 cup warm water. Stir the sauce until everything is dissolved and combined.

Add 1/4 cup of peanut oil (or vegetable oil) to a medium to large nonstick frying pan over low heat and add 1 cup of the blanched shelled peanuts. Stir the peanuts in the wok for 5 minutes until they are golden brown. You’ll notice the peanuts releasing more oil into the pan. Remove the peanuts from the pan, and set aside, leaving behind any oil in the pan.

Next, adjust the heat to medium, and gently place each cube of tofu in the pan. Let the tofu fry for about 5 minutes, or until the bottoms are browned. Turn the tofu with a spatula (they’ll stick together slightly, which may make it easier to flip a bunch of pieces all at once) and let the other side fry for another 5 minutes until the bottom is browned again. At this point, use a spatula to gently separate any tofu pieces that may be sticking together. Set the tofu aside.

Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 minute. Add the ginger and dried chili peppers.

Toast the ginger and chili peppers for about 20 seconds and add the garlic and scallions. Stir-fry for another 20 seconds. Stir up the pre-mixed sauce with a chopstick or spoon since the cornstarch is likely to have settled, and add the sauce to the wok.

Turn the heat up to high, and bring the sauce to a simmer. Once the sauce begins to thicken and reduce, add the tofu and peanuts.

Toss the tofu and peanuts into the sauce until everything is coated. Keep stir-frying until the sauce has reduced and is clinging to the tofu and peanuts. At this point, you can stir in the Sichuan peppercorn powder, or you can sprinkle it on top. Serve with steamed rice.

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. 

500 g firm tofu,

tsp light soy sauce

tsp dark soy sauce

tbsp light soy sauce

tp dark soy sauce

½ tbsp black vinegar

tsp doubanjiang

tbsp sugar

tbsp Shaoxing wine

tsp white pepper

tsp salt

garlic,

ginger, (about thumb size), cut into thin slices

tbsp ground Sichuan peppercorn

dry red chili,

cornstarch

water

(others)

red bell pepper

green bell pepper

cashew nuts

tsp sesame oil

scallion,

Combine ingredients in A, marinate for 2 hours....

Combine ingredients in A, marinate for 2 hours. Drained.

Combine ingredients in B.

Cut and prepare ingredients in C and E.

Pan-fry the tofu with some oil over medium...

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Saute the ginger, garlic, scallion, and the dry...

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Add the kung pao sauce. Add the bell...

Add the kung pao sauce.  Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Add the cashew nuts and sprinkle a tablespoon...

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.

https://mediavine-res.cloudinary.com/video/upload/d4wukjyj0bdfzs33szq3.mp4

Kung Pao Tofu redefines the term plant-based dinner. With crunchy cashews and lots of veggies doused in a healthy dose of spicy Kung Pao sauce, it’s a vegan dinner that hits the spot.

blocks (14-16 oz) extra-firm tofu

tbsp sesame oil

red bell pepper, cubed

green bell pepper, cubed

green onions,

cashews (or peanuts)

garlic cloves,

red chili peppers

soy sauce (or gluten-free tamari)

Put the entire block of tofu (drained from its packaging liquid) onto the paper towels

Place two more paper towels on top of the tofu then place a heavy item on top of it

Not so heavy as to crush the tofu, just heavy enough to squeeze out the liquid

“Drain” the tofu for 30 minutes, changing the paper towels half way through.Make the Kung Pao sauce: combine soy sauce, rice vinegar and sugar in a bowl

Stir to combine and set aside.Once the tofu is done draining, slice it into 1-inch cubes and place them in a large bowl

Sprinkle with cornstarch and gently toss with your hands, until they are all coated.In a large skillet, heat 2 tablespoons of the sesame oil over high heat

Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned

Remove the tofu from the pan, onto a paper towel lined plate

Repeat with remaining tofu.Once all of the tofu is cooked, use the same skillet to finish the dish

Heat one tablespoon of sesame oil over medium heat

When the pan is hot, stir-fry the bell peppers until they begin to soften, about 4 minutes

Add the green onions, cashews, ginger, garlic, and dried chili peppers

Stir-fry the vegetables for two minutes before adding the Kung Pao sauce and the fried tofu

Bring everything in the pan to a simmer, and cook until the sauce has thickened— about 2 minutes.Serve over white or brown rice

This was so good! I also used one brick of tofu and that was plenty for the two of us (it made 4 large adult servings total, with jasmine rice on the side). I couldn't tell what "dried red chili peppers, cut in half to release their spice" meant exactly. Were we supposed to cut them in half and include the red pepper flakes? Or were we supposed to cut them in half and discard the red pepper flakes? We like our food with some heat, so I decided to throw the red chili pepper shells and flakes into the pan. It was VERY hot, so next time I'll try only using 5 red chili peppers and flakes. The flavor of this dish was awesome though... I'll definitely add it to my regular rotation. Thanks!

Great recipe! I only used one brick of tofu and it still worked out great. Highly recommend.

Crispy Tofu gets tossed with peanuts, veggies, chiles, and a sweet spicy and savory sauce for a plant-based twist on a classic takeout dish!

Vegan Kung Pao Tofu

block extra firm tofu (pressed*)

avocado oil (or another high-heat cooking oil)

low-sodium tamari (or soy sauce)

Sichuan peppercorns (optional)

avocado oil

hoisin sauce

soy sauce (optional,

green onions

garlic (minced)

red bell pepper (large dice)

green bell pepper (large dice)

peanuts

red chiles (cut in half for more spice)

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes. 

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Toast the Peppercorns (Optional): Bring a large sauté pan or wok to medium heat. Add the whole peppercorns and toast for 1 to 2 minutes, until fragrant. Remove from the pan, crush using a mortar and pestle, and set aside.

Stir-Fry Sauce: In a large glass measuring cup or jar add the soy sauce, rice vinegar, hoisin sauce, dark soy sauce (if using), water, and cornstarch. Whisk until the cornstarch is dissolved, then set aside.

Aromatics &amp; Veggies: Add the avocado oil to the same pan over medium heat. Once warm, add the white parts of the green onion, garlic, and ginger; sauté for 1 to 2 minutes. Toss in the green and red bell peppers, peanuts, chiles, and crushed peppercorns. Mix well and sauté for 3 to 5 minutes.

Make it Saucy: Give the stir fry sauce a final whisk, then add to the pan with the veggies. Bring the sauce to a simmer and cook for an additional 2 to 3 minutes, until the sauce has thickened to your liking.

Serve &amp; Store: Turn the heat to low, then stir in the baked tofu and sesame oil. Serve the Kung Pao Tofu and vegetables over rice (or as desired), then top with the reserved green onions and serve warm. Leftovers will keep in the fridge for up to 5 days.

This was just as delicious as some of the other non takeout, or fakeout as we call it at our house, recipes on this blog. It’s super easy to make and comes together quickly. This technique for making tofu is so perfect to use. It gives it such a hearty, filling texture with the perfect amount of chewy and crispy. Loved it!

Love this one, it was a nice variation from the usual General Tso’s Tofu that I make. I used carrots instead of bell peppers because I can’t have those, and it worked perfectly. The sauce is epic!! Will be making it again

Very tasty! Added some extra veggies and they were great with the sauce. Will be making this again!

I loveeed this recipe, the tofu came out amazing and the sauce is so tasty!! Will definitely be making this again.

Big fan of this recipe! Ginger really brings the sauce flavor to the next level. Enjoyed this so much more than take out.

Another amazing recipe! I served it with noodles, it was super delicious.

This recipe was really yummy and super easy. I love how the chilis added a bit of spice and how there's plenty of veggies with the peppers included.

Love From My Bowl's tofu recipes! This one is no different. I did the tofu in the air fryer and it came out great, then tossed with everything else in the pan. Delicious.

so so tasty!! another banger of a recipe from caitlin. if you were a fellow lover of kung pao chicken at panda express like me, then you need to try this out ASAP! it's way better, and vegan! (: highly recommend freezing the tofu for this recipe, the texture is divine!

Kung Pao Tofu features pan-fried tofu, stir-fried veggies, and peanuts in a boldly flavored sauce. A plant based dinner everyone can get on board with, and it&#39;s easy to make.

(2) 14.5 ounce blocks extra-firm tofu

peanut oil

rice wine

seasoned rice vinegar

sugar

Szechuan peppercorns (see Notes)

red chilies (cut smaller if needed)

Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour.

Rip the tofu into 1-inch pieces and add to a large bowl. Sprinkle on the cornstarch and toss gently to coat.

Heat a large non-stick pan or wok (or cast iron) over medium-high heat and add the peanut oil to coat the pan. Once the oil is hot, add the tofu in batches. Let the tofu brown on all sides, it should be nice and golden all over. I use a fork to gently flip the pieces over in the pan.

Transfer the tofu to a plate nearby and continue frying until it&#39;s all cooked.

Press and pan fry tofu

Make the sauce: In a medium bowl, whisk all sauce ingredients together until well combined.

Add a little more oil to the pan if needed. Stir fry the bell peppers, white part of the onions and dried red chilies for 2-3 minutes over medium-high heat. Now add the garlic and ginger and cook for 1 more minute.

Pour the sauce into the pan and stir constantly until it thickens.

Now add the tofu back to the pan, along with the green parts of the onions and peanuts.

Serve over rice.

Make the sauce and finish the stir fry

This was amazing!  I baked the tofu and unfortunately had to leave out the chilis (kid won't eat them), but we topped with chili flakes and that was a nice add.  I'm not even a huge red/green pepper lover, but this was really great.  I added broccoli because I needed to use some up and it went well in this dish.  We will make this again.  Thank you!

Excellent recipe and I will definitely be making this again.

We love the flavor of the sauce, perfection in a pan.   Used white wine for rice wine.   Found Chile Arbol in the Mexican food section of grocery store.   In the past I've skipped the chilis and added chili flakes but the Arbol adds a great depth of flavor.   Used 8 chilis and it was medium hot.   Next time 1 pkg. Of tofu and more peppers and onions.   I always airfry the tofu.  Thank you Nora.

Oh yes! Thank you so much. :-) Haven't seen your reply until now. :-)

It had potential to be delicious but the peppercorns I used were too strong. They also had a medicinal taste. Next time I’ll leave them out. Maybe I didn’t grind them well enough or used too many. Everything else was yummy.

This recipe is outstanding. I didn’t have the Szechuan peppercorns but otherwise, I followed the recipe as written.

Omgosh!!! This was hands down THE most delish recipe we have had in a loooong time! 
Didn’t have any peppercorns. Subbed the rice wine for a hearty glug of dry white, only used 4 garlic cloves and used 1 fresh red chilli with half the seeds (we are still on our chilli journey!😁). 
This will without doubt be on regular rotation in our kitchen and we can’t wait to try it out for friends!🙌
Please keep up the fab recipes Nora , you are a culinary legend 😉🥰

Every time I say this is my new Nora favorite, you come out with something else I fall in love with.  This one is AWESOME.  Thank you so much!

Nora Nora Nora! This was so stinking good it's not even funny. The first time I made it, I didn't change a thing and it was perfection on a plate. After that I did cut back on the sugar and oil, but only because I'm an older plumpy dumpling. Tonight I'll be having your black pepper tofu and I can't wait. I love your recipes 😍

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