5 from 2 votes
Hand Picking Up a Piece of Kung Pao Tofu with Chopsticks
Kung Pao Tofu
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This Kung Pao tofu is made with chunks of gingery baked tofu tossed with stir fried veggies and peanuts in spicy sauce. An easy vegan dinner that's better than takeout and easy enough for a weeknight!

Course: Entree
Cuisine: Chinese
Keyword: easy vegan dinner recipe, stir-fry, tofu recipe
Servings: 4
Calories: 468 kcal
Author: Alissa
Ingredients
For the Baked Tofu
  • 1/4 cup Shaoxing wine or dry sherry (substitute water or vegetable broth for a non-alcoholic version)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons freshly grated ginger
  • 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1/2 inch cubes
For the Sauce
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Shaoxing wine or sherry (omit for an alcohol-free version)
  • 1 tablespoon sambal oelek, or to taste, optional
  • 2 teaspoons cornstarch
For the Stir-Fry
  • 2 tablespoons canola
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 3 scallions, chopped, white and green parts separated
  • 5-10 dried chile peppers, halved
  • 2 bell peppers, any color, diced
  • 2 cups fresh baby corn, cut into 1 inch pieces
  • 1/2 cup roasted and salted peanuts
For Serving
  • Cooked rice
Instructions
To Make the Baked Tofu
  1. Stir the wine, soy sauce or tamari, maple syrup, sesame oil and ginger together in a shallow dish. Add tofu and toss to coat. 

  2. If you have the time, allow the tofu to marinate for 30 minutes or up to 12 hours in the refrigerator. If you don't have time, don't worry about it!

  3. Preheat the oven to 400° and line a baking sheet with parchment. Arrange the tofu cubes in an even layer on the baking sheet. 

  4. Bake the tofu for 30-35 minutes, until the pieces have darkened and shrunk significantly, flipping them halfway through.

Make the Stir-Fry
  1. Whisk all ingredients for the sauce together in a small bowl.

  2. Coat the bottom of a large wok or skillet with the oil and place it over high heat. 

  3. Give the oil a minute to heat up, and then add the garlic, ginger, white parts of scallions, and dried chili peppers to the pan. 

  4. Stir-fry the ingredients until the garlic and ginger become fragrant and the chili peppers darken a bit, about 1 minute.

  5. Add the bell peppers and baby corn to the skillet. Stir-fry until tender-crisp, about 3 minutes. 

  6. Add the sauce, tofu, and peanuts to the pan and continue to stir-fry just until all of the ingredients are hot and coated with sauce, about 1 minute. 

  7. Remove the pan from heat and stir in the green parts of scallions.

Serve
  1. Divide onto plates and serve with rice.
Recipe Notes

This is meant to be spicy! If you aren't into that, skip the dried chiles and the Asian chili paste. If you aren't sure of just how into that you are, just skip the chiles and add the chili paste at the end, a bit at a time.

Nutrition information does not include rice.

 

Nutrition Facts
Kung Pao Tofu
Amount Per Serving
Calories 468 Calories from Fat 209
% Daily Value*
Fat 23.2g36%
Saturated Fat 4g20%
Sodium 1291mg54%
Potassium 774mg22%
Carbohydrates 46g15%
Fiber 6.4g26%
Sugar 21.7g24%
Protein 19.1g38%
Calcium 220mg22%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.