Name: Easy Vegan Kung Pao Tofu Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 400 g block extra firm tofu (cut into approx. 1/2-inch cubes); 2 tsp cooking oil of choice; 1 tbsp soy sauce (15 mL); 2 tbsp cornstarch (10 g); 1/2 tsp garlic powder; Pinch of black pepper; 2 tsp toasted sesame oil (10 mL); 5 cloves garlic (minced or grated, approx. 15 g); 1 tbsp fresh ginger (grated, approx. 10 g); 1 red bell pepper (chopped); 1 green bell pepper (chopped); 1/2 red onion (chopped); 1/2 cup low-sodium soy sauce (125 mL); 1/3 cup rice vinegar (80 mL); 2 tbsp coconut sugar (30 g); 1 tbsp crushed chili flakes; 2 tbsp cornstarch (20 g); 2 tbsp water (30 mL); 1/4 cup peanuts or chopped cashews; 1/4 cup thinly sliced green onions; Cooked rice

Ingredients

1 400 g block extra firm tofu (cut into approx. 1/2-inch cubes)

2 tsp cooking oil of choice

1 tbsp soy sauce (15 mL)

2 tbsp cornstarch (10 g)

1/2 tsp garlic powder

Pinch of black pepper

2 tsp toasted sesame oil (10 mL)

5 cloves garlic (minced or grated, 15 g)

1 tbsp fresh ginger (grated, 10 g)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

1/2 a red onion (chopped)

1/4 cup peanuts or chopped cashews (for serving)

1/4 cup thinly sliced green onions (for serving)

Cooked rice (for serving)

1/2 cup low-sodium soy sauce (125 mL)

1/3 cup rice vinegar (80 mL)

2 tbsp coconut sugar (30 g)

1 tbsp crushed chilli flakes*

2 tbsp cornstarch (20 g)

2 tbsp water (30 mL)

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: In a bowl, combine the tofu cubes with the cooking oil, 1 tablespoon soy sauce, 2 tablespoons cornstarch, garlic powder, and black pepper. Gently toss to evenly coat the tofu.

Step 3: Arrange the tofu cubes on the prepared baking sheet in a single layer. Bake for 20-25 minutes until they are browned and puffy.

Step 4: While the tofu bakes, whisk together the remaining soy sauce, rice vinegar, coconut sugar, crushed chili flakes, 2 tablespoons cornstarch, and water in a bowl to make the sauce.

Step 5: When the tofu has about 10 minutes left, heat the toasted sesame oil in a large wok or non-stick skillet over medium heat. Add the garlic and ginger and cook for 1-2 minutes, stirring frequently.

Step 6: Add the chopped red and green bell peppers and red onion to the pan. Stir-fry for about 3 minutes until the vegetables are tender but still crisp.

Step 7: Stir the sauce again and pour it into the skillet. Bring to a simmer, cooking for 1-2 minutes until the sauce thickens slightly.

Step 8: Add the baked tofu to the pan, tossing gently to coat the tofu in the sauce. Cook for a few more minutes until the sauce reaches your desired thickness.

Step 9: Serve the kung pao tofu hot over cooked rice or in lettuce cups. Sprinkle with crushed peanuts or cashews and sliced green onions for garnish.

Tips & Variations

For a crispier tofu texture, pat the tofu dry with paper towels before coating and baking.

You can pan-fry the tofu instead of baking for a quicker option, but baking gives a better texture.

Adjust the amount of chili flakes to control the heat level to your preference.

Swap out bell peppers for zucchini or snap peas for variety.

Use tamari or coconut aminos for a gluten-free soy sauce alternative.

FAQs

Can I use soft tofu instead of extra firm?

Soft tofu is not recommended as it likely won’t hold its shape during baking or stir-frying. Extra firm tofu works best for a crispy texture and to avoid crumbling.

Is this dish spicy?

The heat level depends on the amount of crushed chili flakes used. You can reduce or omit the chili flakes for a milder dish, or increase them for more heat.