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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