Vegan Kung Pao Tofu

Vegan Kung Pao Tofu

Vegan Kung Pao Tofu is such a flavorful and satisfying dish! It’s the perfect balance of savory, spicy, and slightly sweet, with a wonderful crunch from the peanuts. Here’s a delicious recipe you can try:

Ingredients:

For the tofu:

  • 14 oz block firm or extra-firm tofu
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp cornstarch (for crispiness)
  • 1 tbsp olive oil (or sesame oil for extra flavor)

For the sauce:

  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce (check that it’s vegan)
  • 1 tbsp maple syrup (or agave syrup)
  • 1 tsp sesame oil
  • 1-2 tsp chili paste or Sriracha (adjust to your heat preference)
  • 1 tsp cornstarch (to thicken the sauce)
  • 1/4 cup water

For the stir-fry:

  • 1 tbsp sesame oil (or vegetable oil)
  • 1 red bell pepper, diced
  • 1/2 onion, diced
  • 3-4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1/4 cup roasted peanuts (or cashews, if preferred)
  • 2-3 dried red chilies (optional, for extra heat)
  • 2-3 green onions, chopped (for garnish)

Instructions:

  1. Prepare the tofu: Press the tofu to remove excess moisture (using a tofu press or wrapping the block in a clean towel and placing something heavy on top for about 15-20 minutes). Once pressed, cut the tofu into 1-inch cubes.
  2. Coat the tofu: In a bowl, toss the tofu cubes with 2 tbsp soy sauce and cornstarch until evenly coated. This will help make the tofu crispy when cooked.
  3. Cook the tofu: Heat 1 tbsp oil in a non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
  4. Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, chili paste, cornstarch, and water until smooth. Set aside.
  5. Stir-fry the veggies: In the same pan, add 1 tbsp sesame oil over medium heat. Add the bell pepper, onion, garlic, and ginger. Sauté for 3-4 minutes until the veggies are tender but still crisp.
  6. Add the peanuts and chilies: Add the roasted peanuts and dried chilies (if using) to the pan. Stir everything together for another 1-2 minutes.
  7. Combine tofu and sauce: Return the crispy tofu to the pan and pour the sauce over everything. Stir to coat evenly and let it cook for another 2-3 minutes, until the sauce thickens and everything is well-coated.
  8. Garnish and serve: Garnish with chopped green onions and serve your Kung Pao Tofu over steamed rice or noodles.

This dish is spicy, sweet, and packed with flavor. The crispy tofu pairs so well with the rich sauce, and the peanuts give it the perfect crunch. It’s a great vegan take on the classic Kung Pao Chicken!

How does this sound? Would you add or change anything?