Kung Pao Tofu Recipe
Kung pao tofu is a vegan variation of the popular Chinese dish, made with stir-fried tofu & vegetables tossed in a sweet and savory sauce.
Recipe Info
Nutrition
Calories: 372kcal | Carbohydrates: 21g | Protein: 19g | Fat: 23g
Ingredients For Kung Pao Tofu Recipe
For the sauce
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Chili Paste (Sambal Olek) or Sriracha
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Cornstarch
For the stir fry
- 400 gm Tofu extra firm or firm
- 1 Small Onion
- 2-3 Green Onions
- 1 Teaspoon Garlic minced
- 1 Teaspoon Ginger minced
- 4-5 Mini Sweet Peppers
- 1 Head Celery
- 2 Cups Broccoli Florets
- 8-10 Cashew Nuts (Kaju) roasted
- 2-3 Whole Dried Red Chillies
- 1 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Salt or to taste
- 3 Tablespoons Sesame Oil
Step By Step Instructions for Kung Pao Tofu Recipe
- Combine soy sauce, rice vinegar, chili paste, brown sugar and cornstarch in a mixing bowl to make the kung pao sauce.3 Tablespoons Soy Sauce, 1 Tablespoon Rice Vinegar, 1 Tablespoon Chili Paste (Sambal Olek) or Sriracha, 1 Tablespoon Brown Sugar, 1 Tablespoon Cornstarch
- Pat dry the pressed tofu with paper towel and dice it into cubes. Then add it to a wok or pan with 1 tablespoon hot oil.
- Cook the tofu for 3-4 minutes on medium height heat till lightly browned.
- Add 2 more tablespoons of oil along with minced ginger, garlic as well as diced onions and spring onions to the pan and saute for a minute.
- Then add sliced sweet peppers and diced celery.
- Also add broccoli florets to the wok.
- Add dried red chilis as per your desired heat level.
- Stir together and cook for 5 mins. Then add the kung pao sauce prepared earlier.
- Season to taste with salt and pepper.
- Add in the toasted cashew nuts to the stir fry. Stir together and cook for 2 mins till the sauce has reduced.
- Kung Pao Tofu is ready. Serve it hot along with brown rice or jasmine rice.
