Description
Kung Pao Tofu is an irresistible vegan dish that combines firm tofu, vibrant vegetables, and a savory sauce with just the right amount of heat. This quick and easy recipe brings the authentic flavors of Chinese street food to your kitchen, perfect for busy weeknights or festive gatherings. With crunchy peanuts and a beautiful medley of colors, this dish is not only delicious but also a feast for the eyes.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 cup red bell pepper, diced
- 4 green onions, chopped
- 2–3 dried red chili peppers (adjust for heat)
- 1/2 cup roasted unsalted peanuts (optional)
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- Press tofu between paper towels to remove moisture; cut into cubes.
- Heat oil in a skillet over medium-high heat. Sauté minced garlic and ginger until fragrant (about 30 seconds).
- Add tofu cubes and cook until golden brown on all sides (8-10 minutes).
- Stir in red bell pepper and dried chili peppers; sauté until veggies soften (3-5 minutes).
- In a separate bowl, mix soy sauce, rice vinegar, cornstarch, and sesame oil. Pour over tofu and vegetables; stir to coat evenly for about 1 minute.
- Serve hot with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg