Crispy Kung Pao Tofu

Crispy Kung Pao Tofu

If you’re looking for a deliciously crispy, savory, and slightly spicy plant-based dish, this Kung Pao Tofu is the one you need to try! Perfectly crispy tofu coated in a sweet, tangy, and spicy Kung Pao sauce, served with crunchy roasted peanuts and vibrant veggies.

Ingredients

For the Crispy Tofu

14 oz extra-firm tofu, cut into cubes
¼ cup cornstarch or rice flour
2 tablespoons oil (I used sesame oil, but feel free to use your favorite!)
Salt and pepper to taste

To Make the Kung Pao Sauce

¼ cup soy sauce or tamari or liquid coconut amino
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce or sriracha (adjust to taste )
1 tablespoon toasted sesame oil
2 tablespoons brown sugar
2 tablespoons cornstarch or rice flour

Vegetables for Stir-Fry

4-5 whole dried red chilies
1 tablespoon grated garlic
1 tablespoon grated ginger
1 medium green pepper, cut into squares
1 medium red pepper, cut into squares
1 medium shallot, quartered
2-3 stalks green onions, chopped
¼ cup roasted peanuts

Instructions

Prepare the Tofu:
Press the tofu with a tofu press or a heavy object for 20 minutes to drain out any excess water. Cut the tofu into 1-inch cubes. Sprinkle with cornstarch, salt, and pepper. Gently toss to coat the tofu cubes evenly.
Prep the Veggies & Sauce:
While the tofu is getting ready, chop the veggies into bite-size pieces. To make the Kung Pao sauce, mix together the soy sauce (or tamari), hoisin sauce, rice vinegar, chili garlic sauce, toasted sesame oil, brown sugar, and cornstarch. Whisk well until smooth.
Fry the Tofu:
Heat the oil in a cast iron skillet or non-stick pan over medium heat. Add the tofu cubes and cook for 3-4 minutes until golden brown. Flip the tofu cubes with a spatula or tongs and cook the other side for another 3-4 minutes. Once crispy and golden, remove from the pan and drain on a paper towel.
Stir-Fry the Veggies:
In the same pan, add the dried red chilies, garlic, and ginger. Sauté for about 1 minute, releasing those fragrant aromas. Add the chopped veggies and peanuts, sautéing on high heat for 2-3 minutes.
Combine the Sauce & Tofu:
Pour in the prepared Kung Pao sauce and mix everything together. Keep stirring as the sauce thickens quickly! Add the crispy tofu back into the pan, tossing until all the tofu is well coated with that yummy sauce. Let it cook for 1 more minute to soak up all the flavor!
Serve & Enjoy:
Turn off the heat and garnish with fresh green onions and extra peanuts for a crunchy bite. Serve hot and enjoy your homemade Kung Pao Tofu!

This dish is the perfect combination of crispy, savory, and spicy, making it a hit for any meal! Whether you’re cooking for yourself or sharing with friends, this Kung Pao Tofu will surely wow everyone!