Vegan Kung Pao Tofu Recipe
User Reviews
4.5
48 reviews
Excellent
-
Additional Time
15 mins
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Total Time
15 mins
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Servings
2 main servings or 4 servings as a side
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Calories
608 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Kung Pao Tofu Recipe
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15 minutes is all it takes to bring some excitement to your dinner with this Vegan Kung Pao Tofu! Quick, easy, and oh-so-delicious.
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Ingredients
- 14 ounces firm tofu diced into small cubes
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 6 to 10 Sichuan chili peppers
- 2/3 cup unsalted peanuts dry-roasted
- 6 scallions sliced into 1-inch pieces
- 1 tablespoon corn starch
For the Sauce
- 1 tablespoon sugar
- 1 tablespoon freshly grated ginger root
- 1 tablespoon freshly grated garlic
- 4 teaspoons Chinkiang vinegar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 3/4 teaspoon cornstarch
Optional Garnish
- Ground Sichuan peppercorns to taste a quarter to a half teaspoon should do
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Instructions
- Pat the tofu pieces dry and add them to a plastic zipper-close bag along with two teaspoons of soy sauce. Give it a good shake and set it aside.
- Prepare the kung pao sauce by whisking together all of the sauce ingredients until the sugar has dissolved.
- Heat the vegetable oil in a large skillet over medium heat and add the chilies and peanuts. Fry for 3 to 4 minutes, until the peanuts are lightly toasted. Strain from the pan, reserving the oil, and set aside in a bowl.
- Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned. Set aside with the peanuts and chilies.
- Add the tablespoon of cornstarch to the tofu, seal the bag, and give it a good shake to coat. Transfer the coated tofu to the hot pan and fry in a single layer, undisturbed, until deeply browned; about 3 minutes. Turn the tofu and repeat on the second side.
- Pour the prepared sauce into the pan and toss with the tofu. Turn off the heat and return the scallions, peppers, and peanuts to the pan. Give it a good stir, then transfer to a serving platter.
- Optionally garnish with ground Sichuan peppercorns. Serve hot.
Equipments used:
Notes
- Grating the ginger and garlic provides the best texture and flavor. Try keeping ginger root in your freezer to make grating easier and preserve its shelf life.
- Store leftover Kung Pao Tofu in an airtight container in the refrigerator for up to 3-4 days. I don't recommend freezing as it can alter the texture of the tofu and vegetables.
- To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.
- For the best taste and texture, enjoy your dish fresh, but leftovers can be stored and enjoyed within a few days!
Nutrition Information
Show Details
Serving
1serving
Calories
608kcal
(30%)
Carbohydrates
32g
(11%)
Protein
32g
(64%)
Fat
42g
(65%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
15g
Monounsaturated Fat
17g
Trans Fat
0.04g
Sodium
715mg
(30%)
Potassium
515mg
(15%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
757IU
(15%)
Vitamin C
9mg
(10%)
Calcium
316mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2main servings or 4 servings as a side
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 608kcal | 30% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 42g | 65% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Sodium | 715mg | 30% |
| Potassium | 515mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 316mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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