Vegan Kung Pao Tofu

Vegan Kung Pao Tofu is an assertive & flavorful Chinese-inspired recipe that has crispy cubes of tofu, vegetables of all colors, a tangy-sweet sauce & a hint of heat. Tofu is coated in a pan/a dry fryer to a golden crust & tossed with peppers, scallions, & peanuts in a sticky, savory sauce. It is a veganized version of this classic product to keep that classic flavor without animal ingredients. Vegan Kung Pao Tofu is perfect to make as a weeknight meal & best served with steamed rice/noodles. It takes minimal preparation time, is very textural, & can be added to however spicy you like.

STATS

• Diet: Vegan
• Course: Main Course
• Cuisine: Chinese-Inspired
• Time for prep: 15 minutes
• Cooking time: 15 minutes
• Working time (total): 30 minutes
• Size/serving: 1 plate
• Level of difficulty: Easy
• Mode of cooking: Stovetop/Air Fryer (for tofu)
• Total yield: 4 servings

EQUIPMENT

• Wok/large skillet
• Mixing bowls
• Measuring cups & spoons
• Spatula/wooden spoon
• Knife & cutting board

INGREDIENTS

• 14 oz (400 g) extra-firm tofu, pressed & cubed
• 2 tablespoons cornstarch
• Two tablespoons soy sauce/tamari
• 1 tablespoon rice vinegar
• One tablespoon of hoisin sauce
• 1 tablespoon maple syrup
• 2 teaspoons sesame oil
• 1 teaspoon chili paste/chili flakes
• 1/2 cup water/vegetable broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 scallions, chopped
• 1/4 cup roasted unsalted peanuts
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced

INGREDIENT NOTES

Tofu:

• Firm tofu/extra-firm tofu, stays in shape best. Squeeze it out to get it dry before cooking. This guarantees a crispy outlook during frying/air frying.

Cornstarch:

• Coat the tofu lightly, making a thin crust so that the sauce sticks to it. A gluten-free alternative consists of Arrowroot powder.

Soy sauce/tamari:

• Gives the dish flavour with depth, salt & umami. Tamari is gluten-free & tastes a little bit richer.

Rice vinegar:

• Plays out the depth with a little tanginess. Keep out white vinegar, which is too acidic.

Hoisin sauce:

• Adds a sweet, savory, & smoky flavor that characterizes Kung Pao sauce.

Maple syrup:

• Provides a natural sweetening agent to the sauce & does not contain refined sugar. And agave/date syrup can be used, too.

Sesame oil:

• Imparts a roasty, nutty smell. And the best flavour, use it up at the end.

INSTRUCTIONS

1. To get executed of extra water, press the tofu for at least fifteen minutes.
2. Slice into small pieces.
3. Coat the tofu equally by tossing it in a dish of cornstarch.
4. A wok/skillet should be heated over medium-high heat.
5. Tofu should be crisp and golden after 12 to 15 minutes of shaking in an air fryer set at 375°F (190°C) or with 1
6. tablespoon of oil added.
7. To make soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, chili paste, & water smooth, combine
8. them all in a small bowl.
9. In the pan, add a little amount of oil & cook the ginger, garlic, and scallions for 30 seconds, till fragrant.
10. Stir-fry the bell peppers for two to three minutes, till they are crisp but not quite soft.
11. Now put the baked tofu in the pan.
12. Cover the mixture with the sauce.
13. Toss completely to evenly coat all items. Simmer the sauce for two to three minutes, till it thickens a little.
14. Add the scallions & peanuts. Stir everything one last time.
15. Serve heated over noodles/steaming rice.

TIPS

• Press tofu thoroughly so as not to be soggy.
• To make it lighter, bake tofu at 400 degrees (200 degrees C) for 25 minutes, instead of frying.
• Add additional vegetables such as zucchini, mushrooms, and snap peas to the mix.
• To get further heat, put in a dried red chili/two in the oil & cook the garlic.

DATA STORAGE

Refrigerate:

• If you want to keep leftovers then you can store it for no fewer than three days in an airtight box. In a skillet, reheat over medium heat till fully heated.

Freezer:

• Not advised because freezing might cause tofu & peppers to lose their texture.

FAQS

Is it feasible to make it oil-free?

• Yes, an air fryer/un-oiled baked tofu, sauté vegetables with water/broth.

So, what is an alternative to peanuts?

• Cashews/sunflower seeds are also a good option & will not lack crunch.

May I use soft tofu?

• No, soft tofu will tear up. Extra-firm works best.

What about making it gluten-free?

• Use gluten-free hoisin and tamari in place of the soy sauce.

NUTRITIONAL INFORMATION

Calories: 260
Protein: 14g
Carbohydrates: 20g
Dietary Fiber: 4g
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 520mg