Kung Pao Tofu
Kung Pao Tofu is a delicious, spicy, and savory recipe that’s perfect for weeknight dinners or special occasions. This vegan version of the classic Kung Pao Chicken uses tofu as the main protein, providing a delightful texture that soaks up the rich, tangy sauce. With a mix of crunchy vegetables, peanuts, and a spicy kick, Kung Pao Tofu is a crowd-pleaser that’s easy to make and full of flavor.
Table of Contents
- About Kung Pao Tofu
- Why You’ll Love Our Kung Pao Tofu Recipe
- What Is In Our Kung Pao Tofu Recipe?
- Key Ingredients
- How To Make This Recipe
- Have It Your Way!
- Nutritional Facts about Kung Pao Tofu
- Other Recipes You’ll Love
- Kung Pao Tofu Recipe
About Kung Pao Tofu
Kung Pao Tofu is inspired by Kung Pao Chicken, a popular Sichuan dish from China. Named after Ding Baozhen, a Qing Dynasty official known as “Gong Bao,” this dish is traditionally made with chicken, peanuts, and chili peppers. The tofu version is a modern twist, catering to those who prefer plant-based diets while retaining the dish’s signature flavors.
Kung Pao dishes are a staple in Chinese cuisine, especially in Sichuan province, known for its bold and spicy flavors. The combination of heat from the chilies, the numbing sensation from Sichuan peppercorns, and the savory sauce creates a complex and irresistible flavor profile that has become beloved worldwide.
The vegan adaptation of Kung Pao Chicken using tofu allows for a lighter, plant-based alternative without compromising on taste. Tofu’s ability to absorb flavors makes it an excellent substitute, capturing the essence of the original dish while providing a unique texture.
Why You’ll Love Our Kung Pao Tofu Recipe
- Spicy and Savory: The perfect blend of heat and umami flavors.
- Vegan-Friendly: A delicious plant-based alternative to the traditional dish.
- Easy to Make: Simple ingredients and quick preparation make it ideal for busy nights.
- Versatile: Customize with your favorite vegetables and adjust the spice level to taste.
- Nutritious: Packed with protein from tofu and healthy fats from peanuts.
What Is In Our Kung Pao Tofu Recipe?
This flavorful dish includes:
- Tofu: The main protein, offering a firm texture that absorbs the sauce beautifully.
- Bell Peppers: Adds color, sweetness, and crunch.
- Peanuts: Contribute crunch and a nutty taste.
- Green Onions: Add a fresh, mild onion flavor and color.
- Dried Red Chilies: Bring heat and spice.
- Kung Pao Sauce: A mix of soy sauce, hoisin sauce, rice vinegar, and sugar for a balanced, tangy flavor.
Key Ingredients
- Tofu: Firm or extra-firm tofu works best to hold its shape and soak up the sauce.
- Red Bell Pepper: For sweetness and color.
- Peanuts: For crunch and a nutty flavor.
- Green Onions: Add freshness and a mild onion taste.
- Dried Red Chilies: Provide the signature heat.
- Kung Pao Sauce: Made from soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch to thicken.
How To Make This Recipe
- Press the tofu in the Tofu Press for 20-30 minutes to remove excess water.
- Preheat the Air fryer if needed to 350-400 F.
- Cut the pressed tofu into 1″ cubes, and transfer to a large bowl with 2-3 Tbsp. of corn starch, salt and ground black pepper. Shake until all tofu pieces are evenly coated.
- Transfer to air fryer bucket or sheet lined with foil and sprayed with cooking spray to fry for 15-20 minutes.
- In a wok over low heat, lightly Toast Peanuts, Sichuan Peppercorn, and dried red chilies individually, set aside to cool.
- In a mason jar, add all the ingredients of the sauce and shake to combine. Set aside or refrigerate if to be used later.
- In a wok over medium heat, add 2-3 Tbsp. oil, and sauté the red dried chilies, onions, and whites of the green onion for 30 seconds. Then add the Sichuan peppercorns, and red and green bell peppers. Sauté until all veggies are slightly tender.
- Add the air fried tofu to the wok, along with the sauce. Allow the sauce to heat and thicken, and then add the toasted peanuts, Shaoxing wine, and roasted sesame oil.
- Garnish with green onions.
- Enjoy with Rice 🙂
Have It Your Way!
- Adjust Spice Level: Use more or fewer dried chilies to suit your taste.
- Add Vegetables: Include other vegetables like carrots, broccoli, or snap peas for extra nutrition and variety.
- Protein Options: Substitute tofu with tempeh or seitan for a different texture.
- Nut-Free: Omit the peanuts or use cashews if you prefer.
Nutritional Facts about Kung Pao Tofu
- High in Protein: Tofu provides a substantial protein source for a plant-based diet.
- Healthy Fats: Peanuts contribute healthy fats and additional protein.
- Low in Sugar: Minimal added sugars make it a healthier option.
- Rich in Vitamins: Vegetables like bell pepper and zucchini add essential vitamins and minerals.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Gochujang Tofu
- Air fried Black Pepper Tofu
- Thai Basil Braised Tofu
- Spicy Chili Garlic Tofu
Kung Pao Tofu Recipe
Kung Pao Tofu
Kung Pao Tofu is a delicious, spicy, and savory dish that's perfect for weeknight dinners or special occasions. This vegan version of the classic Kung Pao Chicken uses tofu as the main protein, providing a delightful texture that soaks up the rich, tangy sauce. With a mix of crunchy vegetables, peanuts, and a spicy kick, Kung Pao Tofu is a crowd-pleaser that's easy to make and full of flavor.
Ingredients
Air Fry Tofu:
- 18 oz Extra Firm Tofu pressed
- 3 Tbsp Corn Starch
- ½ Tsp Salt
- 1 Tsp Black Pepper ground
Stir Fry:
- ½ Red Bell Pepper large dice
- ½ Green Bell Pepper large dice
- ½ Red Onion large dice
- 3 Green Onions Green and White parts, diced
- ¼ Cup Peanuts roasted
- 5 Red Dried Chilies
- 1 Tbsp Sichuan Peppercorns
- 1 Tsp Sesame Oil roasted
- 1 Tbsp Shaoxing Wine
Kung Pao Sauce
- 1 Tbsp Brown Sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Black Vinegar
- 2 Tbsp Chili Garlic Sauce
- 1 Tbsp Ginger ground
- 1 Tbsp Garlic minced
- 1 Tsp Corn Starch
Instructions
- Press the tofu for 20-30 minutes to remove excess water.
- Preheat the Air fryer if needed to 350-400 F
- Cut the pressed tofu into 1" cubes, and transfer to a large bowl with 2-3 Tbsp. of corn starch, salt and ground black pepper. Shake until all tofu pieces are evenly coated.
- Transfer to air fryer bucket or sheet lined with foil and sprayed with cooking spray to fry for 15-20 minutes.
- In a wok over low heat, lightly Toast Peanuts, Sichuan Peppercorn, and dried red chilies individually, set aside to cool
- In a mason jar, add all the ingredients of the sauce and shake to combine. Set aside or refrigerate if to be used later.
- In a wok over medium heat, add 2-3 Tbsp. oil, and sauté the red dried chilies, onions, and whites of the green onion for 30 seconds. Then add the Sichuan peppercorns, and red and green bell peppers. Sauté until all veggies are slightly tender.
- Add the air fried tofu to the wok, along with the sauce. Allow the sauce to heat and thicken, and then add the toasted peanuts, Shaoxing wine, and roasted sesame oil.
- Garnish with green onions
- Enjoy with Rice 🙂
Notes
- Tofu: Pressing the tofu is crucial to remove excess moisture, ensuring it fries up crispy.
- Spice Level: Adjust the number of dried chilies according to your heat preference. Remember, Sichuan cuisine is known for its spiciness!
- Sauce Consistency: The cornstarch in the sauce helps thicken it. If it’s too thick, add a bit of water to achieve the desired consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat, adding a splash of water if needed.
Video
Nutrition
Serving: 1ServingCalories: 150kcal
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