Vegan Kung Pao Tofu (宫爆豆腐) | Recipe | Vegan dinner recipes, Tofu recipes vegan, Vegetarian vegan recipes
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a white plate topped with chicken and vegetables next to rice on top of a table
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thefoodietakesflight.com

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!
thefoodietakesflight
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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