Teresa's Recipes
Kung Pao Tofu Stir Fry
Experience the enchanting flavors of this Kung Pao Tofu Stir Fry, a vibrant rendition of the traditional Chinese dish. This vegetarian masterpiece features golden cubes of tofu with a delightful crunch, juxtaposed with the nutty goodness of roasted peanuts. The medley of colorful bell peppers and fiery dried red chillies lend a visual appeal, while the tantalizing sauce infuses every bite with an unforgettable flavor. A dish steeped in history, Kung Pao, originated in the Sichuan province of China, named after a Qing Dynasty official. Our version maintains the essence of its rich heritage while adding a vegetarian twist.
Ingredients
- 2 cups Cooked rice
- 2 tablespoons Cooking oil
- 2 tablespoons Water
- 1 tablespoon Cornstarch
- 3, chopped Green onions
- 1/2 cup Roasted peanuts
- 6 Dried red chili peppers
- 1, sliced Green bell pepper
- 1, sliced Red bell pepper
- 2 teaspoons, grated Ginger
- 4 cloves, minced Garlic
- 1 tablespoon Sesame oil
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce
- 1 block, cubed Firm tofu
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 50g
- Protein: 18g
- Sodium: 1000mg
- Sugar: 6g
Instructions
- Prepare the sauce by combining soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, and grated ginger in a bowl. Mix well and set aside.
- In a small bowl, prepare a cornstarch slurry by combining cornstarch with water. This will be used to thicken the sauce, set aside.
- Heat cooking oil in a large skillet or wok over medium-high heat.
- Add the cubed tofu to the heated skillet. Stir-fry for about 5 minutes until the tofu turns golden and crispy. Once done, remove the tofu from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and dried red chili peppers. Stir-fry these for about 2-3 minutes until the peppers soften slightly.
- Return the crispy tofu to the skillet. Pour in the previously prepared sauce mixture, ensuring all tofu and peppers are well-coated.
- Add the roasted peanuts and chopped green onions to the skillet, stir-frying for another 2 minutes.
- Pour in the cornstarch slurry and stir well. This will thicken the sauce and give it a glossy finish.
- Remove from heat. Serve the Kung Pao Tofu Stir Fry over hot, cooked rice.
- Garnish with additional chopped green onions for added freshness, if desired.
Tips
- For a spicier version, increase the number of dried red chili peppers.
- Feel free to substitute vegetables as per your preference. Snow peas, carrots, and mushrooms work great in this recipe.
- For a gluten-free version, use tamari sauce instead of soy sauce.