Name: Kung Pao Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: vegan
Ingredients: 1 block extra firm tofu (400g); 2 tbsp soy sauce (30g); 1 tbsp maple syrup (20g); 4 tbsp corn starch (32g); pinch of salt; 1.5 tbsp dark soy sauce (22g); 1 tbsp light soy sauce (15g); 3 tbsp Chinese vinegar (45g // or 1.5 tbsp rice vine vinegar for gluten free); 2 tbsp maples syrup (40g // or sugar); 1 tsp sesame oil (5g); 2 tbsp water; 2 tsp corn starch (7g); 2 garlic cloves, minced (7g); 1/2 tbsp ginger, minced (10g); 1/4 tsp sichuan peppercorn powder; 1/2 tsp red pepper flakes (or 4 dried red chilies, cut into small pieces); 1/2 red bell pepper (110g); 1/2 green bell pepper (110g); 4 green onions, cut into 3/4 inch pieces and green parts separated rom the white (46g); 1/4 cup roasted peanut (30g)

Description

Kung Pao Tofu is a lighter and healthy take on the classic Chinese take out! Crispy tofu tossed in a sweet and spicy sauce for the perfect high protein vegan meal.

Ingredients

Scale

Tofu Marinade:

1 block extra firm tofu (400g)
2 tbsp soy sauce (30g)
1 tbsp maple syrup (20g)
4 tbsp corn starch (32g)
pinch of salt

Sauce

1.5 tbsp dark soy sauce (22g)
1 tbsp light soy sauce (15g)
3 tbsp Chinese vinegar (45g // or 1.5 tbsp rice vine vinegar for gluten free)
2 tbsp maples syrup (40g // or sugar)
1 tsp sesame oil (5g)
2 tbsp water
2 tsp corn starch (7g)

Additional Ingredients

2 garlic cloves, minced (7g)
1/2 tbsp ginger, minced (10g)
1/4 tsp sichuan peppercorn powder
1/2 tsp red pepper flakes (or 4 dried red chilies, cut into small pieces)
1/2 red bell pepper (110g)
1/2 green bell pepper (110g)
4 green onions, cut into 3/4 inch pieces and green parts separated rom the white (46g)
1/4 cup roasted peanut (30g)

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Instructions

Add all the marinate ingredients into a glass container. Cut tofu into 1 inch pieces and place into the glass container and let it marinate for at least 15 mins. Coat tofu with corn starch.
- To air fry: air fry for 15 minutes at 400 F (shaping basket half way).
- To bake: Place coated tofu onto a silpat/parchment lined baking pan and bake for 20 minutes (flipping half way).
- To Pan fry: Heat skillet with 1 tbsp of oil over medium heat and add tofu. Cook on one side for 2 minutes. Flip the tofu and cook for another 1-2 minutes until golden brown and crispy. Transfer to another plate and set aside.

In the meantime, mix sauce ingredients in a bowl and set aside.
Add the garlic, ginger, peppercorns (if using) and fry for 30 seconds, until fragrant.
Add the bell pepper and white parts on the green onions and fry for 30 seconds.
Stir the sauce in and stir. Add the tofu and toss until the sauce thickens and coats all the tofu pieces.
Turn off the heat and add the peanuts and green parts of the green onions in and stir. Serve immediately and garnish with more green onions.

Notes

Helpful Equipment: wok, air fryer, wooden stir fry spoon
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: entree
Method: stovetop
Cuisine: vegan, chinese

Nutrition

Serving Size: 1 serving
Calories: 266
Sugar: g6
Sodium: 1002mg
Fat: 10.9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0
Carbohydrates: 25.5g
Fiber: 2g
Protein: 17.6g
Cholesterol: 0