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Vegan Kung Pao Tofu (宫爆豆腐)
10 ratings
A delicious and better-than-takeout Chinese Kung Pao Tofu or Gōng bào dòufu! These are crisp pieces of tofu in a deliciously savoury, sticky, sweet, sour sauce with a kick of numbing spice from Szechuan peppercorns and that extra crunch from the peanuts.This is a vegan and vegetarian friendly recipe perfect paired this with rice for a super tasty and satisfying meal!
Ingredients
Produce
• 2 Chiles, dried
• 2 cloves Garlic
• 1 tsp Ginger
• 2 Green onion
• 1 More scallions
• 1/2 Onion, medium
• 1/4 cup Peanuts, fried or roasted
• 1 Red bell pepper, small
Refrigerated
• 500 g Tofu, extra firm
Condiments
• 2 tsp Chili garlic sauce
• 3 tbsp Soy sauce
Pasta & Grains
• 1 Rice
Baking & Spices
• 3 1/2 tbsp Cornstarch
• 3/4 tsp Salt
• 2 tbsp Sugar
• 1 tsp Szechuan pepper (powder or whole peppercorns
Oils & Vinegars
• 1 tbsp Chinese black vinegar
• 5/16 cup Neutral vegetable oil
Beer, Wine & Liquor
• 1 tbsp Shaoxing wine
Liquids
• 3 tbsp Water