Recipe details
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Vegan Kung Pao Tofu
30min
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
Prepare tofu
Press and cube tofu. Pat dry with paper towels.
Chop vegetables
Cut bell peppers into bite-sized pieces.
Make sauce
In a bowl, mix soy sauce, rice vinegar, and sugar.
Cook tofu
In a large pan or wok, stir-fry tofu until golden and crispy.
Add vegetables
Add bell peppers to the pan and stir-fry for 2-3 minutes.
Add peanuts
Toss in peanuts and stir-fry for another minute.
Add sauce
Pour the sauce over the tofu and vegetables. Stir to coat evenly.
Serve
Serve hot, optionally over rice.
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