If you’re looking for a plant-based dinner that’s packed with flavor and spice, look no further than this delicious Kung Pao Tofu recipe. Made with crispy tofu, crunchy cashews, and lots of fresh veggies, this vegan dish is sure to satisfy your taste buds and leave you feeling satisfied. With a healthy dose of spicy Kung Pao sauce, this dish is perfect for those who like their meals with a bit of heat.
Ingredients:
- 2 (14-ounce) blocks extra-firm tofu, drained
- 4 tablespoons cornstarch
- 4 tablespoons sesame oil
- 1 red bell pepper, diced into 1-inch pieces
- 1 green bell pepper, diced into 1-inch pieces
- 1 bunch green onions, cut into 3-inch pieces
- 1 cup roasted, unsalted cashews (or peanuts)
- 1 tablespoon minced or grated fresh ginger
- 6 garlic cloves, minced
- 10 whole dried red chili peppers (cut a few in half if you like spice)
- Cooked rice, for serving
Kung Pao Sauce:
- 1/3 cup low sodium soy sauce or tamari
- 1/4 cup rice vinegar
- 2 tablespoons sugar
Instructions:
- Cut the tofu into bite-sized pieces and toss with cornstarch until evenly coated.
- In a large skillet or wok, heat sesame oil over medium-high heat. Add the tofu and cook until golden and crispy on all sides. Remove from skillet and set aside.
- In the same skillet, add the diced bell peppers, green onions, cashews, ginger, garlic, and dried chili peppers. Stir-fry for 1-2 minutes until vegetables are slightly tender.
- Add the cooked tofu back into the skillet with the vegetables and stir to combine.
- In a small bowl, whisk together the soy sauce, rice vinegar, and sugar to make the Kung Pao sauce.
- Pour the Kung Pao sauce over the tofu and vegetables, stirring until everything is coated evenly.
- Serve your Kung Pao Tofu hot over a bed of cooked rice, and enjoy your delicious and spicy vegan dinner!
