Kung Pao Tofu
User Reviews
4.4
Kung Pao Tofu
Description
This Kung Pao Tofu recipe features firm tofu pressed and marinated in a flavorful sauce consisting of tamari, rice vinegar, tomato paste, chili garlic paste, hoisin sauce, and toasted sesame oil. The marinade infuses the tofu with savory, tangy, and spicy notes. Roasting cauliflower with oil and salt until browned introduces a tender and slightly caramelized vegetable component.
To finalize, tofu cubes are sautéed quickly with minced garlic, ginger, scallions, and crushed red pepper, achieving fragrant heat and aromatic depth. The cauliflower is gently folded back in with chopped peanuts and cilantro for textural contrast and a fresh finish. The dish is designed to be served over cooked white, brown, or cauliflower rice, with sriracha offered for extra heat.
This recipe balances savory, spicy, and nutty flavors alongside roasted vegetables and tender tofu, creating a hearty plant-based meal option that brings familiar Kung Pao elements in a new form.
Adapted from Appetite for China, the recipe suggests pressing tofu well to remove excess liquid for better texture and roasting cauliflower separately to maintain crispiness. Combining sautéed tofu with the roasted vegetable adds layered textures and flavor complexity.
Ingredients
- 16 ounces tofu pressed and chopped into small cubes, extra firm
- 1 cauliflower about 4-6 cups, medium head
- 3 Tablespoons avocado oil divided
- 1/4 teaspoon salt sea salt
- 4 cloves garlic minced
- 1 ginger minced (about 1-2 inches, small knob
- ½ cup green onion white and greens separated, chopped
- 1/4 teaspoon crushed red pepper
- 3 Tablespoons chopped salted peanuts
- 1/4 cup cilantro chopped, fresh
- cooked white brown or cauliflower rice, for serving
- sriracha for serving
Sauce
- 3 tablespoons tamari sauce low sodium, or soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons tomato paste
- 3 tablespoons chili garlic paste I used Sambal Oelek, or sauce
- 1 ½ Tablespoons hoisin sauce
- 1 teaspoon sesame oil toasted
Instructions
- Preheat oven: Preheat the oven to 400° F and press tofu to remove liquid.
- Roast cauliflower: Cut or break the head of cauliflower into florets, discarding the core and stem or saving it for another use. In a large bowl, toss the cauliflower florets with 2 tablespoons avocado oil and ¼ teaspoon salt. Spread the florets on a rimmed baking sheet. Roast for 30 minutes or until cauliflower is golden brown in some spots.
- Prepare sauce: In a large bowl, whisk together the tamari, rice vinegar, tomato paste, chili sauce, hoisin sauce and sesame oil. Add pressed and chopped tofu into the bowl, toss and marinate in the sauce.
- Sauté tofu: When cauliflower has about 5 minutes left, add remaining 1 tablespoon of avocado oil into a large skillet. Once oil is hot, add garlic, ginger, ¼ cup scallions (just the white parts) and crushed red pepper. Sauté until just fragrant, about 1 minute. Add the marinated tofu with its sauce and cook for 2-3 minutes, until tofu is warm throughout.
- Add cauliflower: Once cauliflower is done roasting, add roasted cauliflower and chopped peanuts to the pan with the sauce and tofu. Toss until everything is well coated.
- Serve: Remove from heat, serve over rice of choice and sprinkle with chopped cilantro and remaining green onions. Top with sriracha for even more heat, if desired.
Notes
- Press tofu well before cooking to achieve a firmer texture and better flavor absorption.
- Roast cauliflower separately until golden brown to add caramelized flavor and maintain crispness.
- Toss tofu in the sauce to marinate briefly before sautéing for even seasoning.
- Serve over rice and add sriracha for additional heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1/4 of recipe without rice | |
| Calories | 337kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Sodium | 788mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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