Vegan Kung Pao Tofu

Ingredients

This vegan version of Kung Pao Chicken replaces the chicken with tofu, providing a protein-rich alternative. The traditional oyster sauce is substituted with a vegan-friendly sauce made from soy sauce, rice vinegar, and maple syrup. The result is a cruelty-free and delicious twist on the classic Chinese dish. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 1 block (14 oz / 400g) firm tofu, cubed 1 block (14 oz / 400g) firm tofu, cubed
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small onion, diced 1 small onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/2 cup (120ml) vegetable broth 1/2 cup (120ml) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1/2 teaspoon red pepper flakes (adjust to taste) 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup (50g) unsalted peanuts 1/2 cup (50g) unsalted peanuts
• 4 green onions, chopped 4 green onions, chopped
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 24g (Sugars: 7g)
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
2. 2.
   In a shallow bowl, toss the tofu cubes with cornstarch until evenly coated.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.
4. 4.
   In the same skillet, add the diced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender.
5. 5.
   In a small bowl, whisk together vegetable broth, soy sauce, rice vinegar, maple syrup, and red pepper flakes. Pour the sauce into the skillet with the vegetables.
6. 6.
   Add the cooked tofu and peanuts to the skillet. Stir well to coat everything in the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with chopped green onions.
9. 9.
   Serve the Vegan Kung Pao Tofu over cooked rice.

Treat your ingredients with care...

• Tofu — Pressing the tofu before cooking helps remove excess moisture, resulting in a firmer texture.
• Cornstarch — Coating the tofu with cornstarch creates a crispy exterior when cooked.
• Peanuts — Use unsalted peanuts to control the saltiness of the dish.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Red pepper flakes — Adjust the amount of red pepper flakes according to your spice preference.

Tips & Tricks

• For extra flavor, marinate the tofu in soy sauce and garlic for 30 minutes before coating it with cornstarch.
• Add a handful of chopped mushrooms for an earthy twist.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet.
• Customize the dish by adding your favorite vegetables such as broccoli or carrots.
• Garnish with sesame seeds for an added nutty flavor and visual appeal.

Serving advice

Serve the Vegan Kung Pao Tofu over a bed of steamed rice or noodles. Sprinkle some chopped green onions and peanuts on top for an extra crunch. Pair it with a side of stir-fried vegetables to complete the meal.

Presentation advice

Arrange the tofu cubes and colorful bell peppers on top of the rice, creating an appealing visual contrast. Drizzle some extra sauce over the dish for an appetizing presentation. Garnish with a sprig of fresh cilantro or basil leaves for a pop of color.