Description
A vibrant and spicy vegetarian take on the classic Kung Pao, this dish features crispy tofu, crunchy peanuts, and a savory, slightly sweet sauce with a kick of chili. It’s a fun and flavorful meal that will bring joy to your kitchen.
Ingredients
Scale
- 14 oz firm or extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1/2 cup unsalted peanuts
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 dried red chilies, or to taste
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, for sauce
- 1/4 cup water, for sauce
- 2 green onions, chopped
Instructions
- In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu in a single layer and cook until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the peanuts and toast them for about 1-2 minutes until fragrant.
- Add the minced garlic, grated ginger, and dried red chilies to the skillet. Stir-fry for about 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil.
- In another small bowl, whisk together 1 teaspoon of cornstarch and 1/4 cup of water to make a slurry.
- Pour the soy sauce mixture into the skillet and bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
- Return the crispy tofu to the skillet and add the chopped green onions. Toss everything together to coat the tofu in the sauce.
- Serve hot, garnished with extra peanuts if desired.
Notes
- For extra crispy tofu, you can pan-fry it in batches.
- Adjust the number of dried chilies to control the spice level.
- You can substitute cashews or almonds for peanuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400-450
- Sugar: Approximately 10-15g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 4-6g
- Unsaturated Fat: Approximately 20-24g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 5-7g
- Protein: Approximately 20-25g
- Cholesterol: 0mg