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–+ servings

Kung Pao Tofu

This Kung Pao Tofu is a plant-based take on the classic Sichuan-inspired Kung Pao Chicken, delivering a delicious balance of sweet, salty, and spicy flavours. Made with stir-fried tofu, dried chillies, peppers, and peanuts all doused in a delicious sauce.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Pressing Time 20 minutes
Total Time 40 minutes
Course Quick & Easy, Quick Weeknight Dinners, Rice & Grains
Cuisine Chinese
Servings 4 servings
Calories 254 kcal

Equipment

1 tofu press
1 frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 g extra-firm tofu
  • 2 Tbsp light soy sauce
  • 4 Tbsp cornflour
  • 2 Tbsp vegetable oil
  • 4 whole dried red chillies roughly chopped
  • 2 garlic cloves grated
  • 1 tsp grated ginger
  • 1 small red pepper
  • 1 small green pepper
  • 4 spring onions
  • 70 g peanuts

SAUCE:

  • 2 tsp cornflour
  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp hoisin sauce
  • 1 Tbsp sugar
  • 1 tsp sesame oil
  • 80 ml water

TO SERVE:

  • cooked rice

Instructions
 

  • Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
    400 g extra-firm tofu
  • In the meantime, make the sauce: Mix the cornflour with 2 tablespoons of water to make a slurry and set aside. In a small bowl, mix together the light soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, cornflour slurry, and water. Set aside.
    2 tsp cornflour, 2 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp rice vinegar, 1 Tbsp hoisin sauce, 1 Tbsp sugar, 1 tsp sesame oil, 80 ml water
  • Once you have pressed the tofu, discard the extra liquid and cut the tofu block in 1.5cm [¼ inch] dice.
  • Place the tofu dice in a bowl and toss gently in the soy sauce.
    2 Tbsp light soy sauce
  • Then toss the tofu gently in the cornflour until the tofu dice are covered all-over.
    4 Tbsp cornflour
  • Heat the vegetable oil in a large frying pan or wok over medium-high heat.
    2 Tbsp vegetable oil
  • Add the red chillies and cook for 30 seconds making sure not to burn them. Remove the red chillies from the pan and set aside.
    4 whole dried red chillies
  • Add the tofu to the pan and fry until golden.
    2 garlic cloves, 1 tsp grated ginger
  • Add the red pepper, green pepper, garlic, ginger, and red chillies to the pan and cook until the pepper start to soften.
    1 small red pepper, 1 small green pepper
  • Add the sauce. Bring to simmer and, stirring often, cook until the sauce thickens.
  • Stir in the spring onions and peanuts, and cook for 30 seconds or so.
    4 spring onions, 70 g peanuts
  • Serve straightaway with cooked rice on the side.
    cooked rice

Nutrition

Serving: 1servingCalories: 254kcalCarbohydrates: 24gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 1414mgPotassium: 494mgFiber: 4gSugar: 8gVitamin A: 1162IUVitamin C: 65mgCalcium: 73mgIron: 3mg

Find this recipe online:

Kung Pao Tofu

https://theflexitarian.co.uk/recipe-items/kung-pao-tofu/