Vegan Kung Pao Tofu
Vegan Kung Pao Tofu with crispy tofu, toasted peanuts, and crunchy bell pepper doused in a slightly spicy stir-fry sauce served over rice!
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Servings :
Calories : 804kcal
Ingredients
- ⅔ cup (130 g) basmati rice
- ⅓ cup (50 g) peanuts toasted
- 9 oz (250 g) firm tofu
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 clove garlic minced
- 1 inch ginger minced
- 1 red bell pepper in cubes
- 2 scallion only green part, sliced in 1" pieces
Stir-Fry Sauce
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp gochujang
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
- Toast peanuts in a wok without oil for 5 minutes until golden brown. Set aside.
- Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes and toss them with 1 tbsp cornstarch.
- Heat a wok with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
- Add one tablespoon of oil, garlic, and ginger to the wok, stir-fry for 1 minute.
- Add bell pepper and scallion, stir-fry for 2 minutes.c
- Mix all sauce ingredients in a small bowl and add it to the wok. Cook for one minute until slightly thickened.
- Stir in tofu and peanuts. Serve over rice!
Notes
Gochujang: Is a spicy, fermented Korean chili paste. It consists mainly of glutinous rice, fermented soybeans, and chili. It’s available in the Asia Shop. The recipe also works without gochujang (if you can’t find it) and can be substituted with sriracha, sambal oelek, or chili oil.
Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
Reheat in a pot over medium heat or in the microwave.
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Nutrition
Calories: 804kcal | Carbohydrates: 137g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 69mg | Potassium: 432mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1983IU | Vitamin C: 99mg | Calcium: 268mg | Iron: 8mg