Kung Pao Tofu – Delish Data

This Kung Pao Tofu is a vegetarian tackle the traditional Chinese language American staple, kung pao hen. My model options crispy pan-fried tofu, veggies and a sticky spicy candy kung pao sauce.

This Kung Pao Tofu is extremely scrumptious– pan-fried crispy tofu, stir-fried veggies, and a daring, fiery sauce. This meat-free dinner is a vegan twist on the takeout traditional.

Why I Love This Recipe

I not too long ago made this Kung Pao tofu for each my mother and my husband and each raved about how good it was– the flavour, the extent of spicy, the chewy, crispy tofu bits. This actually is one dinner that all of us couldn’t get sufficient of.

Just like my cashew tofu stir fry, this one options crispy, pan fried tofu that’s then coated in a spicy, kung pao sauce. I add in crimson bell peppers, onions, ginger, garlic and scallions for further taste and diet.

Whilst you can alter the spice degree relying on what number of crimson chili peppers you employ, this recipe is for spice lovers! With simply the correct quantity of tingle, it pairs completely with cool rice and crunchy peanuts.

Ingredient Notes

• Black Vinegar: Chinese language black vinegar is conventional in genuine Kung Pao hen, and used right here so as to add a definite sourness and delicate fermented taste for a little bit extra richness and umami. When you don’t have black vinegar, you need to use 1 tablespoon of balsamic vinegar mixed with 1 tablespoon of rice wine vinegar.
• Cornstarch: Cornstarch helps thicken the sauce and is used to toss the tofu to create a crispy texture. Different starches, like arrowroot or potato starch, may even work.
• Bell Pepper: I like utilizing a crimson bell pepper for the colour and delicate sweetness, however orange, yellow, or inexperienced may work.
• Pink Chili Pepper: I take advantage of crimson Thai chili peppers for this recipe, as that is the place the warmth comes from. The extra you employ, the spicier your Kung Pao tofu shall be. I used 6 when testing and located it spicy (however excellent for me).
• Peanuts: I like peanuts, however cashews may even work. I take advantage of uncooked peanuts after which toast them proper earlier than utilizing, however roasted and salted peanuts additionally work.

Tools

You may make this Kung Pao Tofu in a daily skillet, however I extremely advocate a wok in case you have one. That is the wok I’ve, and I swear by it for excellent stir-fried veggies.

The excessive, sloped sides of the wok make it simpler to toss and stir the components collectively with out them spilling out, which permits for even cooking. The concave form of a wok additionally means you want much less oil!

Whereas I don’t shrink back from cooking with oil, I do attempt to be considerably conscious of my use, and a wok’s smaller backside lets the oil pool on the backside, the place the warmth is highest.

The way to Make

Step 1: Make the Sauce

Whisk collectively all of the components for the Kung Pao sauce. Make sure that to whisk the cornstarch in utterly so there aren’t any seen clumps of cornstarch left.

Step 2: Make the Tofu

Dice the tofu and place into a big bowl, then sprinkle with the cornstarch, ensuring that each one the starch is absolutely integrated into the tofu. I usually begin with 1/2 tablespoon, toss, add one other 1/2 tablespoon, toss after which add the remaining tablespoon.

Warmth oil in a big skillet over medium warmth and add the tofu, and prepare dinner till crispy and golden brown, tossing the complete time. Alternatively, you may air fry the tofu at 400 levels for 8-10 minutes.

Step 3: Prepare dinner the Aromatics

Warmth the oil in a skillet over medium warmth, then add the aromatics– the onion, crimson pepper, garlic, ginger, and chili peppers. Prepare dinner till greens are tender, about 8 minutes, stirring usually. Take care in order that the garlic doesn’t burn, as burned garlic will spoil the dish.

Step 4: End and Serve

Add the sauce to the greens and prepare dinner till bubbly and thickened, about 3-4 minutes. Add within the tofu, then toss collectively. Add within the peanuts and scallions, and toss once more after which serve over rice.

I like including the sauce to the greens in order that it thickens first earlier than including the tofu, so the tofu doesn’t turn out to be soggy.

Storing and Reheating

This Kung Pao tofu may be saved within the fridge for 3-4 days.

If you wish to make this for meal prep, then I like to recommend storing the tofu and veggies individually because the sauce will naturally soften the tofu over time.

To reheat, If tofu was saved individually: Preheat your oven to 375°F, then unfold the tofu in a single layer on a baking sheet. Reheat for 5-10 minutes, or till heated by way of and re-crisped. You’ll be able to then gently mix it with the reheated greens and sauce.

If tofu was saved with the greens: Stir-fry for 3-5 minutes, or till heated by way of, stirring continuously to forestall sticking. You may want so as to add a splash of water or further soy sauce if it appears too dry.

Extra Tofu Recipes

When you do this Kung Pao Tofu recipe, be sure that to come back again to depart a remark and a ranking. Your suggestions helps different readers and seeing you make my recipes makes my day!

This Kung Pao Tofu is a vegetarian tackle the traditional Chinese language American staple, kung pao hen. My model options crispy pan-fried tofu, veggies and a sticky spicy candy kung pao sauce.

Servings: 4 servings

Prep Time: 15 minutes minutes

Prepare dinner Time: 20 minutes minutes

Kung Pao Sauce

• 1/2 cup water
• 1/3 cup soy sauce
• 1/4 cup rice wine, (rice cooking wine, mirin or Shaoxing wine)
• 2 tablespoons rice vinegar
• 2 tablespoons black vinegar¹
• 1 teaspoon chili garlic sauce
• 1/4 cup sugar
• 2 teaspoons toasted sesame oil
• 2 tablespoons cornstarch

Crispy Tofu

• 1 block extra-firm tofu, pressed
• 2 tablespoons cornstarch
• 1 tablespoon oil

Remainder of the Components

• 2 teaspoons oil
• 1 bell pepper, seeded and thinly sliced
• 1/4 cup thinly sliced white or yellow onion
• 3-6 complete crimson chili peppers, thinly sliced²
• 4 cloves garlic, minced
• 1 tablespoon minced contemporary ginger
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped peanuts
• Cooked rice, for serving

Prepare dinner the Greens

• To the empty wok, warmth the remaining 2 teaspoons oil over medium warmth and add the pepper, onion, chilies, garlic and ginger. Prepare dinner, stirring usually, till greens are simply tender, about 8 minutes, taking care to not burn.

• Add the sauce and prepare dinner for an additional 2-3 minutes till sauce is bubbly and thickened. Add the tofu and toss to mix, then add the scallions and peanuts and toss once more.

• Serve over rice.

1. Black vinegar is used for a extra genuine recipe, however in the event you don’t have black vinegar, then use 1 tablespoon rice vinegar and 1 tablespoon balsamic vinegar. 
2. That is what provides the warmth! I take advantage of 6 once I need kung pao tofu with good warmth however if you would like extra delicate, then use 2-3. 

Serving: 1servingEnergy: 292kcalCarbohydrates: 30gProtein: 13gFats: 14gSaturated Fats: 2gPolyunsaturated Fats: 5gMonounsaturated Fats: 7gTrans Fats: 0.02gSodium: 1213mgPotassium: 394mgFiber: 2gSugar: 16gVitamin A: 1057IUVitamin C: 42mgCalcium: 66mgIron: 2mg

Course: dinner, wholesome, Major Course

Delicacies: Chinese language-Impressed

Creator: Alexandra Caspero