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Kung Pao Tofu Recipe

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★★★★★

4.3 from 47 reviews

This Kung Pao Tofu recipe offers a delicious vegetarian twist on the classic Chinese dish. Featuring crispy pan-fried tofu cubes marinated in a flavorful soy and cornstarch mixture, combined with sautéed bell peppers, fresh garlic, ginger, and green onions, all tossed in a spicy-sweet and tangy sauce made with soy, rice vinegar, sriracha, and chili paste. Perfectly balanced and quick to prepare, this dish is ideal for a satisfying weeknight dinner served over rice.

Ingredients

Scale

Tofu Marinade and Pan Frying

  • 1 14 ounce block extra firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons low sodium soy sauce or tamari (for marinade)
  • 2 tablespoons toasted sesame oil (for frying tofu)
  • 1 tablespoon oil (olive or any cooking oil, for sautéing veggies)

Vegetables and Aromatics

  • 1 green bell pepper, cut into 1 inch pieces
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/4 cup chopped green onion (white part only, plus extra for garnish)
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh grated ginger

Sauce

  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons brown or coconut sugar
  • 2 teaspoons chili paste, such as sambal oelek

Instructions

  1. Drain tofu: Remove the tofu from its package and drain off any excess liquid to ensure it fries properly.
  2. Cut tofu: Slice the tofu into 1-inch cubes and place them in a bowl.
  3. Marinate tofu: In a small bowl, whisk together the cornstarch and 2 tablespoons of low sodium soy sauce or tamari. Pour this mixture over the tofu cubes and toss until they are evenly coated. Let the tofu marinate for about 15 minutes to absorb the flavors.
  4. Prepare vegetables: While the tofu marinates, cut the green and red bell peppers into 1-inch pieces and chop the white part of the green onion.
  5. Sauté veggies: Heat 1 tablespoon of oil in a hot pan over medium heat. Add the bell peppers, minced garlic, fresh grated ginger, and chopped green onions. Sauté the vegetables for 5 to 10 minutes or until they become lightly golden brown and tender. Set the cooked vegetables aside.
  6. Pan fry tofu: In another pan, heat 2 tablespoons of toasted sesame oil over medium heat. Add the marinated tofu cubes and cook them on each side for a few minutes until they turn golden brown and develop a crisp exterior.
  7. Make the sauce: While the tofu is cooking, whisk together the sauce ingredients in a small bowl: 1/4 cup low sodium soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 2 teaspoons toasted sesame oil, 2 tablespoons brown or coconut sugar, and 2 teaspoons chili paste (such as sambal oelek).
  8. Combine tofu and veggies: Once the tofu is golden and crispy, add it to the pan with the sautéed vegetables. Pour the prepared sauce over the combined mixture.
  9. Simmer: Stir everything together and let it simmer for a few minutes, allowing the sauce to thicken slightly and coat the tofu and vegetables well.
  10. Serve: Serve the Kung Pao Tofu hot over cooked rice. Garnish with the remaining chopped green onion and enjoy your flavorful vegetarian meal!

Notes

  • Pressing the tofu before marinating can help achieve more crispiness.
  • Adjust the amount of sriracha and chili paste to control the spice level.
  • Use low sodium soy sauce to keep the dish from becoming too salty.
  • Vegetables can be substituted or added according to preference, such as zucchini or carrots.
  • This dish pairs wonderfully with steamed jasmine or basmati rice.

Keywords: Kung Pao Tofu, vegetarian Chinese recipe, tofu stir fry, spicy tofu recipe, easy weeknight dinner, gluten free tofu recipe

Find it online: https://foodiecara.com/kung-pao-tofu-recipe/