Vegan Kung Pao Tofu Stir-Fry
Ingredients
Crispy tofu
- 2 14.5 ounce blocks extra-firm tofu
- 4 tablespoons cornstarch
- 4 tablespoons peanut oil
Kung pao sauce
- 1/2 cup water
- 6 tablespoons soy sauce
- 1/4 cup rice wine
- 2 tablespoons seasoned rice vinegar
- 1/4 cup granulated sugar
- 2 teaspoons sesame oil
- 2 teaspoons ground Szechuan peppercorns
- 2 tablespoons cornstarch
Stir fry
- 1 tablespoon peanut oil
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 4 green onions white separated from green and cut into 1-inch pieces
- 6-10 whole dried red chilies cut smaller if needed
- 5 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1/2 cup peanuts
Preparation
Prepare and fry tofu
Press the tofu by wrapping it in paper towels or a clean dry tea towel
Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that
Let the tofu press for 30 minutes to an hour
Rip the tofu into 1-inch pieces and add to a large bowl
Sprinkle on the cornstarch and toss gently to coat
Heat a large non-stick pan or wok over medium-high heat and add the peanut oil to coat the pan
Once the oil is hot, add the tofu in batches
Let the tofu brown on all sides until it is nice and golden all over
Use a fork to gently flip the pieces over in the pan
Transfer the tofu to a plate nearby and continue frying until it’s all cooked
Make sauce and finish stir fry
Make the sauce by whisking all sauce ingredients together in a medium bowl until well combined
Add a little more oil to the pan if needed
Stir fry the bell peppers, white part of the onions and dried red chilies for 2-3 minutes over medium-high heat
Add the garlic and ginger and cook for 1 more minute
Pour the sauce into the pan and stir constantly until it thickens
Add the tofu back to the pan, along with the green parts of the onions and peanuts
Serve over rice
