Kung Pao Tofu
This Kung Pao Tofu is sweet yet spicy. Made with colorful veggies and hearty tofu tossed in a homemade sauce.
Equipment
- Air Fryer optional
- Silicone Air Fryer basket liners optional
Ingredients
Sesame Tofu
- 1 15 oz package extra firm tofu
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
Stir fry
- 1 bell pepper
- 1 onion
- 5-7 dried chili peppers
- 2 green onions
- 1 tbsp toasted sesame oil
- ½ cup peanuts
Kung Pao Sauce
- 2 tbsp dark soy sauce
- 4 tbsp light soy sauce
- 2 tbsp cornstarch
- ¼ cup rice vinegar
- ½ cup water
- ¼ cup maple syrup or agave
- 1 tbsp toasted sesame oil
- 1 tsp Sichuan peppercorn
- 4 cloves garlic minced
Instructions
Make the Crispy Sesame Tofu
- Press the tofu by squeezing out the excess water either by hand or placing the paper towel-wrapped tofu between two plates with something heavy on top.
- Slice into desired size and toss in the soy sauce and sesame oil. Once the tofu has absorbed the marinade, air fry at 375 degrees Fahrenheit for 20 minutes or until crispy.
Sauté the Veggies
- While the tofu is cooking, chop the onion, bell pepper, and scallion. Place into a large sauté pan with the peanuts.
- Sauté the veggies and peanuts over medium heat for 5-10 minutes or until the onion is mostly translucent.
Make the Sauce
- While the veggies sauté, mix together all ingredients for the sauce.
Mix it Up
- Once the veggies are ready, add the sauce to the pan and bring the mixture to a simmer over medium-high heat. The heat is necessary to activate the cornstarch. Make sure to stir constantly so the mixture does not burn.
- Once the sauce has thickened, remove the pan from heat and stir in the tofu.
- Top with white sesame seeds and diced scallions if desired. Serve solo or over rice. Enjoy!
Notes
- Not Vegan? This dish is traditionally made with chicken.
- Gluten-Free? Swap the soy sauce with tamari and you are good to go!
- Want a different protein? Try tempeh or seitan instead of tofu!
Nutrition
Serving: 1servingCalories: 439kcalCarbohydrates: 42gProtein: 16gFat: 26g
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