The Best Kung Pao Tofu
This kung pao tofu is way easier than all the other recipes out there. Some may say it's untraditional, but I think it's a very satisfying to make a meal at home that has similar flavors without the need for expensive or hard-to-find ingredients. (Because do we really want to overspend on an ingredient we probably we only will use once? Not me!) Instead of dried chiles and sichuan peppercorns, we use red pepper flakes, lemon zest, and freshly ground black pepper to create that citrusy and spicy flavor! You'll be so impressed you crafted these flavors in your own kitchen AND with ingredients you probably already have!
Servings: 4
Calories: 171kcal
Ingredients
- 14 oz extra firm tofu
- 1-2 tbsp avocado oil
- 1 tbsp cornstarch
Kung Pao Sauce
- 2 tbsp hoisin sauce
- 1.5 tbsp soy sauce or tamari*
- 1 tbsp dry sherry*
- 1/2-1 tsp red pepper flakes adjust for spice preference
- 1/2 tsp fresh lemon zest
- 1/2 tsp freshly ground black pepper
- 1/2 tbsp cornstarch + 1/4 cup water mixed together to create a "cornstarch slurry"
Stir Fry
- 1 tbsp avocado oil
- 2 cloves minced garlic
- 1 small or medium yellow onion squared
- 1 red bell pepper squared
- 1 green bell pepper squared
Toppings & Sides
- crushed peanuts
- diced cilantro
- freshly cooked rice
Instructions
- Make sure to press your tofu prior for at least 20-30 minutes to remove excess water (this makes a BIG difference!) See Notes below for how to press tofu.Pat dry and cut in 1-1.5 inch cubes.14 oz extra firm tofu, 1 tbsp cornstarch
- In a medium-sized bowl, gently toss your tofu in cornstarch.
- Over medium/high heat, add your oil to a large pan. I recommend using a high heat oil like avocado oil so it doesn't burn. Let it warm for a few minutes before adding your tofu.Pan-fry your tofu for 8-10 minutes, flipping occasionally, until the tofu is golden brown on most of the edges.Once your tofu is cooked, remove it from the pan and set aside in a bowl.If your tofu starts to stick, add a touch more oil. You can also turn down the heat just slightly.Time saving tip: While your tofu cooks, make your sauce and chop your veggies!1-2 tbsp avocado oil
- In a small bowl, whisk together your kung pao sauce, including the addition of the cornstarch slurry (cornstarch mixed with water).2 tbsp hoisin sauce, 1.5 tbsp soy sauce or tamari*, 1 tbsp dry sherry*, 1/2-1 tsp red pepper flakes, 1/2 tsp fresh lemon zest, 1/2 tbsp cornstarch + 1/4 cup water, 1/2 tsp freshly ground black pepper
- Warm some oil again in your original pan over MEDIUM heat. Add your minced garlic and cook for one minute. Then add all your veggies and cook for 5-7 minutes until softened.1 tbsp avocado oil, 1 small or medium yellow onion, 1 red bell pepper, 1 green bell pepper, 2 cloves minced garlic
- Turn the heat to LOW. Add your tofu back to the pan. Pour over your sauce and gentlly mix until combined. Let simmer for just a minute or two to let the sauce thicken on the tofu and veggies.Top with peanuts and/or cilantro - enjoy!
Notes
How to press tofu:
- Using a Tofu Press: Place the block of tofu in a tofu press. I've been using this one for years!
- Using a Heavy Object: Wrap the tofu in a clean kitchen towel or paper towels, and place it on a plate. Set a heavy object, such as a cast-iron skillet or a few cans, on top of the wrapped tofu and let it sit for about 20-30 minutes to remove moisture.
- Gluten-free option: Use tamari instead of soy sauce. Use a gluten-free hoisin sauce
- Instead of dry sherry, use apple cider vinegar.
Nutrition
Calories: 171kcal | Carbohydrates: 13g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 576mg | Potassium: 314mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 63mg | Calcium: 46mg | Iron: 2mg