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Vegan Kung Pao Tofu

Vegan Kung Pao Tofu That Will Change Your Dinner Game

This Vegan Kung Pao Tofu is a flavorful, healthy alternative to restaurant takeout, delivering a delightful balance of sweet, sour, and spicy.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz Extra Firm Tofu Use for the best crisp texture.
  • 1/2 cup Cornstarch A coating to achieve a crunchy exterior.
  • 2 tbsp Neutral Oil Canola or vegetable oil works beautifully.
For the Sauce
  • 2 tbsp Chinese Black Vinegar Rice vinegar is a fine substitute.
  • 1/4 cup Soy Sauce Opt for tamari if gluten-free.
  • 2 tbsp Sugar Use maple syrup as a vegan alternative.
  • 1 tbsp Chili Garlic Sauce Adjust to your taste preference.
  • 1 tbsp Shaoxing Wine Dry sherry can be used in a pinch.
For the Aromatics
  • 1 tbsp Fresh Ginger Finely grated for flavor.
  • 3 cloves Garlic Minced for intensity.
  • 2 stalks Scallions Use both white and green parts.
For the Garnish
  • 1 tbsp Szechuan Pepper Use whole peppercorns or ground.
  • 1/4 cup Peanuts Substitute with cashews if nut-free.

Equipment

  • Skillet
  • Mixing Bowl
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Prepare Tofu: Drain excess water from tofu, wrap in a kitchen towel, press to remove moisture for about 10 minutes, then cut into cubes.
  2. Make Sauce: Combine black vinegar, soy sauce, sugar, chili garlic sauce, and water in a bowl; add garlic and ginger, stir well.
  3. Coat Tofu: Mix cornstarch with salt in a bowl; coat each tofu piece in the mixture for maximum crunchiness.
  4. Fry Tofu: Heat oil in a skillet, fry tofu in a single layer for 3-4 minutes per side until golden brown.
  5. Sauté Vegetables: In the same skillet, sauté onions and bell pepper for 3-5 minutes; pour in Shaoxing wine and simmer for 1-2 minutes.
  6. Add Spices and Sauce: Stir in Szechuan pepper and scallions, then pour in the sauce, mixing until bubbly and thickened.
  7. Combine Tofu and Peanuts: Fold crispy tofu into the skillet, add peanuts, and heat for another minute.
  8. Serve: Plate the Vegan Kung Pao Tofu hot, garnish with scallions, and enjoy with rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 800mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 20mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a pan for best results.

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