Crispy Kung Pao Tofu

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️ Crispy Kung Pao Tofu – A Plant-Based Take on a Classic Favorite

If you’re looking for a deliciously crispy, savory, and slightly spicy plant-based dish, this Kung Pao Tofu is exactly what you need! This recipe delivers bold flavors and incredible texture—think perfectly golden tofu, coated in a rich, sweet, tangy, and spicy sauce, tossed with roasted peanuts and vibrant stir-fried veggies. It’s quick enough for weeknights but impressive enough to serve guests. ✨

Why You’ll Love This Recipe

  • 100% plant-based and protein-packed

  • The tofu is crispy without deep frying

  • The homemade Kung Pao sauce is addictively good

  • Comes together in under 30 minutes

  • Customizable heat level for all spice preferences

Ingredients

For the Tofu:

  • 1 block (14 oz) firm or extra-firm tofu, pressed and cubed

  • 2 tablespoons cornstarch

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil or neutral oil

For the Kung Pao Sauce:

  • 3 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon hoisin sauce

  • 1 tablespoon maple syrup or sugar

  • 1 teaspoon sesame oil

  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)

  • 1–2 teaspoons chili paste or dried red chilies (adjust to taste)

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated

Stir-In Ingredients:

  • 1/2 cup roasted unsalted peanuts

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1/2 onion, chopped

  • 2 green onions, sliced for garnish

‍ Instructions

  1. Crisp the Tofu:

    • Toss cubed tofu with cornstarch and soy sauce.

    • Air fry at 375°F (190°C) for 15 minutes OR pan-fry in oil until golden on all sides. Set aside.

  2. Make the Sauce:

    • In a bowl, whisk together soy sauce, vinegar, hoisin, maple syrup, sesame oil, and the cornstarch slurry.

  3. Sauté the Veggies:

    • In a large pan or wok, heat oil and sauté garlic and ginger for 30 seconds.

    • Add peppers and onions, stir-fry for 3–4 minutes until slightly tender.

  4. Bring it Together:

    • Add the crispy tofu and sauce to the pan.

    • Toss to coat and simmer for 2–3 minutes until thickened.

    • Stir in the roasted peanuts and top with green onions.

How to Serve

  • Over steamed jasmine or brown rice

  • With noodles or in a lettuce wrap

  • As part of a plant-based Asian-inspired meal

Pro Tips

  • Press your tofu well to get that perfect crisp texture.

  • Customize your spice level—add chili flakes or Szechuan peppercorns for extra heat.

  • Want it gluten-free? Use tamari instead of soy sauce.

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