Vegetarian Kung Pao Tofu

Ingredients

To adapt the original Kung Pao Chicken to a vegetarian version, we substitute tofu for the chicken. The tofu absorbs the flavors of the sauce beautifully, creating a delicious and protein-packed alternative. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 400g (14 oz) firm tofu, cubed 400g (14 oz) firm tofu, cubed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon vegetarian oyster sauce 1 tablespoon vegetarian oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
• 4-6 dried red chilies, deseeded and chopped 4-6 dried red chilies, deseeded and chopped
• 2 green onions, sliced 2 green onions, sliced
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 16g, 4g
• Protein: 16g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine soy sauce, rice vinegar, hoisin sauce, vegetarian oyster sauce, and cornstarch. Mix well and set aside.
2. 2.
   Heat vegetable oil in a large pan or wok over medium-high heat.
3. 3.
   Add minced garlic and ginger to the pan and stir-fry for 1 minute until fragrant.
4. 4.
   Add the tofu cubes to the pan and cook until lightly browned on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
5. 5.
   In the same pan, add diced bell peppers, peanuts, and dried red chilies. Stir-fry for 2-3 minutes until the peppers are slightly tender.
6. 6.
   Return the tofu to the pan and pour the sauce mixture over the tofu and vegetables. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the tofu and vegetables evenly.
7. 7.
   Remove from heat and garnish with sliced green onions.
8. 8.
   Serve the Vegetarian Kung Pao Tofu over steamed rice.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and improve its texture.
• Dried red chilies — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For extra flavor, marinate the tofu in the sauce mixture for 15-30 minutes before cooking.
• Add a splash of sesame oil at the end for a nutty aroma.
• Substitute the tofu with tempeh or seitan for variation.
• Adjust the spiciness by adding more or fewer dried red chilies.
• Serve with a side of steamed broccoli or bok choy for added nutrition.

Serving advice

Serve the Vegetarian Kung Pao Tofu hot over steamed rice. Garnish with additional sliced green onions and peanuts for extra crunch and visual appeal.

Presentation advice

Arrange the tofu, bell peppers, and peanuts on top of the steamed rice for an attractive presentation. Drizzle some of the sauce over the dish for added flavor and visual appeal.