Kung Pao Tofu

Kung Pao Tofu

Restaurant Style Kung Pao Tofu is very easy to make at home. I’m sure this Vegan Kung Pao Tofu recipe will be one of the best Chinese dishes you’ve ever made.

Stir-fried crispy tofu, colorful peppers, peanuts, and green onions tossed in a delicious salty, sweet, and spicy kung pao sauce—we’re talking about food nirvana here!

Serve over hot cooked rice for a hearty meal. Impress your family and friends with this lip-smacking delicious Chinese dish made in less than 30 minutes.

What Are Sichuan Peppers?

Traditional Kung Pao recipes are made with szechuan peppers, also known as sichuan peppercorns. They provide bold spicy heat when you sauté them in oil.

They are served as a side dish and you don’t want to eat them. These fiery peppers will burn your tongue.

You can find them at Asian grocery stores or specialty food stores. If you don’t have it easily, you can skip adding it. Any Chinese flavored chili sauce can be used instead.

Recipe Changes

I love making recipes without the complicated long ingredient list. Making simple and accessible recipes is very important to me. So I suggest a few alternatives/substitutions to make this recipe using readily available basic ingredients.

Instead of using light soy sauce and dark soy sauce, use whatever soy sauce you have on hand. You can also use tamari or liquid coconut amino.
The same goes for Mirin (rice wine similar to saeye) there’s a chance you don’t have it in your pantry. Don’t worry, use rice vinegar, white vinegar or lemon juice instead.
You can also add chopped celery, sliced carrots or zucchini.
I’ve included the Amazon links to the recipe card below to purchase all the necessary sauces used in this dish.
A round black plate with kung pao tofu, white rice and two spring rolls. Next to it is a chopstick and a dinner napkin under the plate.

Why Press Tofu Before Cooking?

Tofu is usually sold in a water-filled package. It has a smooth texture with plenty of water content.

Anything you do with it will be juicy if you don’t press on it and remove the excess water. For stir-fry recipes where you expect it to be crispy, pressing tofu helps a lot.

There are many good quality tofu presses you can buy. You can do it without pressing. Put in a colander; hold a heavy object over the tofu block (I used my stone deadly pestle) Let the water run for 20 minutes. Remove excess water with paper towels and cut for recipe.

HOW TO MAKE KUNG PAO TOFU

Press the tofu for 20 minutes with a tofu press or a heavy object. This will drain the excess water. Cut the tofu into 1″ cubes. Sprinkle with cornstarch, salt, and pepper. Lightly toss the tofu so that the cornstarch coats the tofu cubes.

Heat the oil in a cast iron skillet or non-stick skillet over medium heat. Add the tofu cubes to the pan.

Cook for 3 to 4 minutes. Turn the cubes over using a spatula or tongs. Cook for another 3-4 minutes so the tofu is golden brown on both sides. Remove from pan and drain on paper towel.

Make a collage of shots to show how to make crispy tofu.

Meanwhile, chop the vegetables and make the sauce by combining all the ingredients listed under the sauce. Beat well.

In the same pan, add the dried red chillies and the minced garlic and ginger. Saute for a minute.

Then add the chopped vegetables and peanuts. Saute on high heat for 2 to 3 minutes.

Add the sauce. Mix it well. Keep stirring when the sauce starts to thicken immediately.

Add to the pan-fried tofu and stir until all the tofu is well coated with the sauce. Cook for 1 minute.

Turn off the heat. Garnish with chopped green onions. Serve hot. Fun !

For the Crispy Tofu

14 oz extra-firm tofu, cut into cubes
1/4 cup cornstarch or rice flour
2 tablespoons of oil – I used sesame oil
Pepper and salt to taste

To make Kung Pao Sauce

1/4 cup soy sauce or tamari or liquid coconut amino
1 tablespoon of hoisin sauce
1 tablespoon of rice vinegar 15 ml
1 tsp spicy garlic sauce or sriracha or any hot sauce, 5 ml, adjust to taste
1 tablespoon of toasted sesame oil 15 ml

2 tablespoons of brown sugar
2 tablespoons cornstarch or rice flour

Vegetables for Roast

4-5 whole dried red chillies
1 tablespoon of grated garlic
1 tablespoon grated ginger
1 medium green pepper cut into squares
1 medium red pepper cut into squares
1 medium shallot quartered
2-3 stalks of chopped green onions

1/4 cup roasted peanuts

Instructions

Meanwhile, chop the vegetables and make the sauce by combining all the ingredients listed under the sauce. Beat well.

Heat the oil in a cast iron skillet or non-stick skillet over medium heat. Add the tofu cubes to the pan. Cook for 3 to 4 minutes. Turn the cubes over using a spatula or tongs. Cook for another 3-4 minutes so the tofu is golden brown on both sides. Remove from pan and drain on paper towel.

In the same pan, add the dried red chillies and the minced garlic and ginger. Saute for a minute. Then add the chopped vegetables and peanuts. Saute on high heat for 2 to 3 minutes.

Add the sauce. Mix it well. Keep stirring when the sauce starts to thicken immediately. Add to the pan-fried tofu and stir until all the tofu is well coated with the sauce. Cook for 1 minute.

Turn off the heat. Garnish with chopped green onions and extra pistachios. Serve hot. Fun !

notes

There are many good quality tofu presses you can buy. Here is a link to buy it on Amazon. It’s also helpful if you’re making Paneer at home. You can also place a heavy object on top of the tofu block (I use a stone mortar and pestle) and let the water run for 20 minutes. Remove excess water with paper towels and cut for recipe.

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Vegan Recipes

YOU WILL LOVE THIS RECIPE