🔥 Kung Pao Tofu 🌱🥢

A bold and spicy plant-based delight!

This Kung Pao Tofu is crispy, saucy, and bursting with fiery flavors. Perfectly pan-fried tofu meets a mouthwatering kung pao sauce, crunchy peanuts, and vibrant veggies for an irresistible Asian-inspired dish. Serve it over steamed rice or noodles for a meal that packs a punch!

🛒 Ingredients

For the Crispy Tofu:

🥢 14 oz extra-firm tofu, cut into cubes
🌾 ¼ cup cornstarch or rice flour
🛢️ 2 tbsp oil (sesame oil preferred)
🧂 Salt & pepper, to taste

For the Kung Pao Sauce:

🍶 ¼ cup soy sauce, tamari, or liquid coconut aminos
🛢️ 1 tbsp hoisin sauce
🍚 1 tbsp rice vinegar (15 ml)
🔥 1 tsp chili garlic sauce, sriracha, or any hot sauce (adjust to taste)
🥜 1 tbsp toasted sesame oil (15 ml)
🍯 2 tbsp brown sugar
🌾 2 tbsp cornstarch or rice flour

For the Stir-Fry:

🌶️ 4-5 whole dried red chilies
🧄 1 tbsp grated garlic
🫚 1 tbsp grated ginger
🫑 1 medium green pepper, cut into squares
🫑 1 medium red pepper, cut into squares
🧅 1 medium shallot, quartered
🌿 2-3 stalks green onion, chopped
🥜 ¼ cup roasted peanuts

👩‍🍳 Instructions

1️⃣ Prep the Tofu & Sauce

🔹 Press tofu using a tofu press or a heavy object for 20 minutes to drain excess water.
🔹 Cut tofu into 1-inch cubes, then toss gently with cornstarch, salt, and pepper until evenly coated.
🔹 Chop veggies into bite-sized pieces.
🔹 In a bowl, whisk together all Kung Pao Sauce ingredients until smooth.

2️⃣ Pan-Fry the Tofu

🔥 Heat 2 tbsp oil in a cast iron skillet or non-stick pan over medium heat.
🔹 Add tofu cubes and cook for 3-4 minutes on one side until golden brown.
🔹 Flip and cook for another 3-4 minutes until crisp on all sides.
🔹 Remove and drain on a paper towel.

3️⃣ Stir-Fry the Veggies

🔥 In the same pan, add dried red chilies, garlic, and ginger. Sauté for 1 minute until fragrant.
🔹 Add bell peppers, shallots, and peanuts. Stir-fry on high heat for 2-3 minutes.

4️⃣ Add Sauce & Tofu

🥣 Pour in the Kung Pao Sauce and stir well. The sauce will thicken quickly.
🔹 Add the pan-fried tofu and toss until fully coated. Cook for 1 more minute.

5️⃣ Serve & Enjoy!

🌿 Turn off heat and garnish with green onions & extra peanuts.
🍚 Serve hot over steamed rice or noodles.

🥡 Storage Tips:

📌 Store leftovers in an airtight container in the fridge for up to 3 days.
📌 Reheat in a pan over medium heat to retain crispiness.

🔎 Nutritional Information (Per Serving)

📊 Calories: ~320 kcal
📊 Protein: 15g
📊 Carbs: 30g
📊 Fat: 18g
📊 Fiber: 4g
📊 Sodium: 850mg

❤️ Why You’ll Love It:

✔️ Crispy & saucy perfection 🔥
✔️ Naturally vegan & gluten-free 🌱
✔️ Better than takeout 🍜
✔️ Easily customizable – add mushrooms, zucchini, or cashews!

🍽️ Spice up your meal with this delicious Kung Pao Tofu! 🌶️🥢 Enjoy every crispy, saucy, nutty bite! 😍