5 from 6 votes
Kung Pao Tofu (Easy, Vegan Recipe)
Crispy Kung Pao Tofu is made with pan-fried tofu, bell pepper, dried chiles, and peanuts in a sweet and spicy sauce. It is a lighter and healthier vegan dinner inspired by Chinese cuisine that tastes better than takeout and is easy to prepare on a weeknight!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
246 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For Tofu
- 14 ounce tofu pressed, extra firm
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly cracked
- 2 tablespoon cornstarch
For the sauce
- 3 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil toasted
- 1 tablespoon cornstarch
- 1/2 cup water
For the stir fry
- 2 1/2 tablespoon neutral cooking oil divided, preferably sesame or peanut oil, generic cooking oil
- 5-8 red chili pepper cut in half for more spice, dried
- 6 cloves garlic finely chopped
- 1 tablespoon ginger finely chopped
- 1 green bell pepper cut into 1 inch squares
- 1 red bell pepper cut into 1 inch squares
- 3 scallions white and green parts separated, chopped
- 1 teaspoon Sichuan peppercorn adjust to taste, ground
- 1/3 cup peanuts roasted
For serving
- peanuts to garnish, crushed
- jasmine rice
Instructions
- Press tofu for 15-30 minutes to remove any extra water. Dab with a paper towel or use a tofu press to remove extra moisture. Cut the pressed tofu into 3/4 inch cubes, and transfer to a bowl. Season it with salt and pepper. Then add the cornstarch. Mix gently so the tofu is evenly coated with the cornstarch.
- In a bowl, mix all the sauce ingredients. Stir and set aside.
- Heat a large skillet over medium-high flame. Once hot, add 2 tablespoon oil. Add the tofu cubes and let them cook until golden on the bottom. Turn the cubes to an uncooked side, and cook until golden again. Continue this process until golden crispy on all sides, then remove the crispy tofu to a plate lined with paper towel.Air fryer option: if you prefer, you can also air fry the tofu for 10-12 minutes at 350°F.
- To the same skillet, add the remaining 1/2 tablespoon oil. Add the ginger, garlic and sauté for 30 seconds until the color starts to change.
- Then add the red and green bell peppers, and white part of the scallions. Cook for 2 minutes while stirring frequently.
- Stir the sauces mixed in the bowl. Then add to the skillet. Add the tofu and roasted peanuts. Toss them all together and cook for 1-2 minutes. Turn off the flame.
- Garnish with crushed peanuts and chopped green part of the scallions. Serve with jasmine rice.
Cup of Yum
Notes
- Use extra firm Tofu: It is important to use extra firm tofu to make sure tofu does not fall apart and to get the right crispiness. Don't skip pressing the tofu to remove excess liquid.
- Make it Gluten-free: Use 'gluten-free' soy sauce or Tamari. You might also want to skip hoisin sauce, which can often contain wheat.
- Add more veggies: You can add other veggies such as mushrooms, broccoli, baby corn, snow peas, bok choy, and green beans to this recipe too.
Nutrition Information
Calories
246kcal
(12%)
Carbohydrates
23g
(8%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Cholesterol
0.1mg
(0%)
Sodium
1309mg
(55%)
Potassium
696mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
948IU
(19%)
Vitamin C
137mg
(152%)
Calcium
118mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 246
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 1309mg | 55% |
| Potassium | 696mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 137mg | 152% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.