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- 14 oz firm tofu, pressed and cubed - 3 tablespoons soy sauce (low sodium) - 2 tablespoons vegetable oil - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup unsalted roasted peanuts - 3 tablespoons soy sauce and 1 tablespoon cornstarch for tofu - 2 tablespoons rice vinegar and 1 tablespoon honey or maple syrup - 2 cloves fresh garlic, minced - 1 tablespoon fresh ginger, minced - 3 dried red chilies, deseeded and chopped - Salt, pepper, and sesame seeds for garnish This recipe uses firm tofu as the main ingredient. It gives a great texture. I recommend using low-sodium soy sauce. It adds flavor without too much salt. The vegetable oil helps fry the tofu until golden and crispy. Bell peppers add crunch and color. I prefer both red and green for a nice mix. Roasted peanuts add a delightful crunch and nutty flavor. For the marinade, soy sauce and cornstarch coat the tofu well. Letting it sit for 15 minutes helps absorb flavors. The sauce includes rice vinegar for tanginess and honey or maple syrup for sweetness. This balance makes the dish special. Fresh garlic and ginger bring warmth and spice. Dried red chilies give it that kick. You can adjust the amount based on your spice level. Salt, pepper, and sesame seeds finish it off perfectly. Feel free to play around with these ingredients. Each one adds something unique. The right mix will make your Kung Pao Tofu better than takeout! First, we need to prepare the tofu. Take 14 ounces of firm tofu and press it to remove excess water. This helps it absorb flavor. Cut the tofu into cubes. In a large bowl, combine the tofu with 3 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss gently until all pieces are coated. Let the tofu marinate for about 15 minutes. This step adds great taste and texture. Next, heat a skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil to the hot pan. Once the oil is hot, add the marinated tofu cubes. Pan-fry the tofu for about 8-10 minutes. You want it golden brown on all sides. Once done, remove the tofu from the pan and set it aside. This keeps it crispy and prevents sogginess. In the same skillet, add 1 tablespoon of sesame oil. Sauté 2 cloves of minced garlic, 1 tablespoon of minced ginger, and 3 chopped dried red chilies for about 30 seconds. The aroma will fill your kitchen! After that, toss in 1 diced red bell pepper, 1 diced green bell pepper, and the white parts of 4 chopped green onions. Stir-fry these for about 3-4 minutes. They should start to soften but still be bright and colorful. Now, it's time to combine everything. Add the fried tofu back into the skillet with the vegetables. In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of honey or maple syrup, and 1 teaspoon of hoisin sauce. Pour this sauce over the tofu and veggies. Stir everything to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly. Finally, stir in 1 cup of unsalted roasted peanuts and the green parts of the green onions. Season with salt and pepper to taste. Toss everything together one last time, and your dish is ready to serve! To get crispy tofu, start by pressing it well. Remove excess water for a better texture. After cutting it into cubes, toss the tofu in soy sauce and cornstarch. Let it marinate for at least 15 minutes. This step adds flavor and helps it crisp up when cooked. Cook the tofu in a hot skillet with vegetable oil. Pan-fry until golden brown on all sides. This takes about 8 to 10 minutes. If you prefer softer tofu, reduce the cooking time slightly. This keeps the tofu tender inside while still being crispy outside. For a spicy kick, adjust the number of dried chilies. Three chilies give a nice heat level, but you can add more if you love spice. Deseed the chilies for less heat. If you want more umami, add a teaspoon of hoisin sauce. This sweet and savory sauce enhances the overall flavor. Mixing rice vinegar and honey or maple syrup in the sauce adds a sweet tang. This balance of flavors makes the dish pop. Serve your Kung Pao Tofu in a large bowl. Top it with sesame seeds for a nice finish. This not only looks great but adds a nutty flavor too. Pair it with steamed jasmine rice or noodles. This combination makes for a complete meal. You can also add extra green onions on top for a fresh touch. {{image_2}} You can enhance your Kung Pao Tofu by adding more protein. Here are some ideas: - Incorporating vegetables: Try adding mushrooms, broccoli, or snap peas for extra crunch and flavor. These veggies pair well with the sauce and add depth to the dish. - Swapping tofu for tempeh/chicken: If you want a different texture, use tempeh or chicken. Tempeh has a nutty taste that complements the spices. Chicken will give you a classic flavor, but adjust the cooking time to ensure it's cooked through. Adjusting the heat of your Kung Pao Tofu is simple. Here’s how: - Altering the quantity of chilies: Use more dried red chilies for a spicier dish. If you prefer mild heat, use fewer chilies or remove the seeds. - Adding sriracha or chili paste: For an extra kick, mix in sriracha or chili paste. Start with a small amount, then taste and add more if you want it hotter. Making this dish vegan and gluten-free is easy. Follow these tips: - Ensuring all ingredients are vegan: Check that your soy sauce is vegan. Some brands add fish sauce, so read the labels carefully. You can substitute honey with maple syrup for a vegan option. - Gluten-free soy sauce alternatives: Use tamari or coconut aminos instead of regular soy sauce. Both options provide a similar taste without gluten, making the dish safe for those with gluten sensitivities. To keep your Spicy Kung Pao Tofu fresh, store leftovers in an airtight container. Make sure it cools to room temperature first. I recommend eating it within three days. This way, you enjoy the best taste and texture. To reheat tofu, use a skillet or microwave. If using a skillet, heat it on medium. Add a splash of water or oil to keep it moist. Stir until heated through. If using a microwave, cover it to avoid drying out. Heat in short bursts, checking often. This helps maintain the tofu's texture. Yes, you can freeze Kung Pao Tofu. First, let it cool completely. Place it in an airtight container or freezer bag. Remember to remove as much air as possible. For best results, use it within three months. To thaw, place it in the fridge overnight. Reheat as directed to enjoy! Yes, you can add or replace vegetables. Some great options include: - Broccoli - Snow peas - Carrots - Zucchini - Mushrooms Feel free to mix and match. Each veggie adds its unique flavor and crunch. Just make sure to cut them into small pieces for even cooking. This dish is quick. Here’s how the time breaks down: - Prep time: 15 minutes - Cooking time: 15 minutes - Total time: 30 minutes In less than half an hour, you can have a tasty meal ready to enjoy. Yes, this recipe works well for meal prep. Here are some tips: - Make the dish ahead and store it in an airtight container. - Keep it in the fridge for up to 4 days. - Reheat in a skillet or microwave before serving. Meal prep makes it easy to enjoy delicious Kung Pao Tofu during busy days. This blog post covered all you need to know for making Kung Pao Tofu. We explored ingredients like firm tofu and bell peppers, key marinades, and perfect seasoning. I shared step-by-step cooking instructions to make awesome tofu. Plus, I gave tips for texture and flavor. You can even customize this dish with different proteins. Overall, I hope you feel ready to create your own Kung Pao Tofu. Enjoy cooking this delicious dish and happy eating!

Spicy Kung Pao Tofu Better Than Takeout

Spice up your dinner with this delicious Spicy Kung Pao Tofu recipe! Perfectly crispy tofu combined with colorful veggies and crunchy peanuts creates a tasty dish that's sure to impress. In just 30 minutes, you can enjoy an explosion of flavors with the right balance of heat and sweetness. Ready to cook? Click through to discover step-by-step instructions and tips for a fabulous meal that everyone will love!
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Ingredients
  

14 oz firm tofu, pressed and cubed

3 tablespoons soy sauce (low sodium)

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 tablespoon sesame oil

1 red bell pepper, diced

1 green bell pepper, diced

1 cup unsalted roasted peanuts

4 green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 dried red chilies, deseeded and chopped (adjust for spice preference)

2 tablespoons rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon hoisin sauce

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Start by preparing the tofu. In a large bowl, toss the cubed tofu with soy sauce and cornstarch until evenly coated. Let it marinate for about 15 minutes.

    Heat a skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the marinated tofu and pan-fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

      In the same skillet, add the sesame oil. Sauté the minced garlic, ginger, and dried red chilies for about 30 seconds until fragrant.

        Add the diced red and green bell peppers and the white parts of the green onions to the pan. Stir-fry for about 3-4 minutes until they start to soften.

          Stir in the fried tofu back into the pan. In a small bowl, mix together the rice vinegar, honey (or maple syrup), hoisin sauce, and a splash of water. Pour this sauce over the tofu and vegetables, stirring everything to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

            Finally, add the roasted peanuts and the green parts of the chopped green onions. Season with salt and pepper to taste, tossing everything together one last time.

              Serve hot, garnished with sesame seeds.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                  - Presentation Tips: Place the Kung Pao Tofu in a large serving bowl and sprinkle generously with sesame seeds. Serve with steamed jasmine rice or noodles on the side for a complete meal.