Description
Kung Pao Tofu is a delightful vegetarian dish that combines crispy tofu, crunchy peanuts, and vibrant vegetables in a spicy, tangy sauce. Perfect for a quick weeknight meal or an impressive dinner party dish, this recipe promises to please even the pickiest eaters. With its bold flavors and colorful presentation, Kung Pao Tofu offers a satisfying balance of textures that will keep everyone coming back for more.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 green bell pepper, diced
- 1/2 cup unsalted roasted peanuts
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp Szechuan peppercorns (adjust to taste)
- 2 tbsp cooking oil
Instructions
- Press the tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
- Heat oil in a pan over medium heat; sauté garlic and ginger until fragrant (about 30 seconds). Add diced bell pepper.
- In a bowl, mix soy sauce, rice vinegar, brown sugar, cornstarch slurry, and Szechuan peppercorns until smooth.
- Add cubed tofu to the pan with veggies; pour in the sauce and stir until everything is evenly coated.
- Fold in peanuts during the last minute of cooking. Cook until sauce thickens (approximately 3-5 minutes).
- Serve hot over steamed rice or noodles and garnish with sliced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg