Kung Pao Tofu (Easy, Vegan Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried tofu with bell peppers, dried chiles, and peanuts in a sweet and spicy sauce inspired by Chinese takeout. Vegan, weeknight-friendly, and tastes better than delivery.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounce Extra Firm Tofu (pressed)
- 1/2 teaspoon Salt (adjust to taste )
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoon Cornstarch
- 3 tablespoon Soy sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Hoisin Sauce
- 2 tablespoon Rice Vinegar
- 1 teaspoon Brown Sugar
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Cornstarch
- 1/2 cup Water
- 2 1/2 tablespoon Oil (divided, preferably sesame or peanut oil )
- 5-8 Dried Red Chili Peppers (cut in half for more spice)
- 6 cloves Garlic (finely chopped)
- 1 tablespoon Ginger (finely chopped )
- 1 Green Bell Pepper (cut into 1 inch squares)
- 1 Red Bell Pepper (cut into 1 inch squares)
- 3 Scallions (white and green parts separated, chopped)
- 1 teaspoon Ground Sichuan Peppercorn (adjust to taste)
- 1/3 cup Roasted Peanuts
- Crushed Peanuts (to garnish )
- Jasmine Rice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1121mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 312mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.