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Vegan Kung Pao Tofu

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30min

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4 servings

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This Vegan Kung Pao Tofu is a plant-based twist on the classic Chinese dish. It features crispy tofu cubes and crunchy peanuts in a spicy, tangy sauce. This flavorful and satisfying meal captures the essence of Sichuan cuisine without any animal products. Quick to prepare and packed with protein, it's perfect for a weeknight dinner or when you're craving a tasty vegan alternative to takeout.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Peanuts

Soy

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare tofu

Press and cube tofu. Pat dry with paper towels.

2
Chop vegetables

Cut bell peppers into bite-sized pieces.

3
Make sauce

In a bowl, mix soy sauce, rice vinegar, and sugar.

4
Cook tofu

In a large pan or wok, stir-fry tofu until golden and crispy.

5
Add vegetables

Add bell peppers to the pan and stir-fry for 2-3 minutes.

6
Add peanuts

Toss in peanuts and stir-fry for another minute.

7
Add sauce

Pour the sauce over the tofu and vegetables. Stir to coat evenly.

8
Serve

Serve hot, optionally over rice.

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