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Vegan Kung Pao Tofu (宫爆豆腐)

10 ratings

· 40min · Gluten free · 2 servings

A delicious and better-than-takeout Chinese Kung Pao Tofu! 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!

The Foodie Takes Flight | Vegan Asian Recipes

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

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