🥡 Kung Pao Tofu (Spicy, Saucy & Plant-Powered Classic)

Description

Bold, crispy, and full of heat — Kung Pao Tofu is the ultimate Chinese main dish for plant lovers. Coated in glossy, sweet-spicy sauce with roasted peanuts and tender vegetables, it’s fast, filling, and utterly satisfying.

Ingredients

• 🧈 400 g firm tofu, pressed and cubed (14 oz)
• 🫒 30 ml vegetable oil (2 tbsp)
• 🌶️ 2 dried red chilies
• 🌶️ Optional: pinch of chili flakes
• 🥗 Stir-Fry Base:
• 🌶️ 150 g red bell pepper, chopped (1 medium)
• 🧅 80 g onion, chopped (1 small)
• 🥜 50 g roasted unsalted peanuts (⅓ cup)
• 🥣 Sauce:
• 🫙 30 ml light soy sauce (2 tbsp)
• 🍚 10 ml rice vinegar (2 tsp)
• 🍯 15 g brown sugar (1 tbsp)
• 🧄 2 garlic cloves, minced
• 🫚 5 g fresh ginger, grated (1 tsp)
• 💧 60 ml water (¼ cup)
• 🌾 3 g cornstarch (1 tsp)

Preparation

1. 1️⃣ Crisp the tofu: In a skillet, heat oil and fry tofu on all sides until golden. Remove and set aside.
2. 2️⃣ Stir-fry veggies: In the same pan, add a bit more oil if needed. Sauté onion, bell pepper, and dried chilies for 2–3 minutes.
3. 3️⃣ Combine: Return tofu to the pan. Add peanuts and optional chili flakes.
4. 4️⃣ Make the sauce: In a bowl, whisk together soy sauce, vinegar, sugar, garlic, ginger, cornstarch, and water.
5. 5️⃣ Sauce & finish: Pour sauce over tofu and veggies. Cook for 2–3 minutes until thickened and glossy.

Total Time

🛠️ Prep: 10 min
🔥 Cook: 15 min
🕒 Total: 25 min

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