🌶️ Vegan Kung Pao Tofu

Spicy, saucy, and better than takeout!

Serves: 3–4
Time: ~30 minutes

🧺 Ingredients

Crispy Tofu

• 400 g firm tofu, pressed & cubed

• 2 tbsp cornstarch

• 2 tbsp oil (for frying or baking)

Stir-Fry

• 1 tbsp oil

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 4–6 dried red chilies (adjust heat)

• ½ cup roasted peanuts

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3–4 spring onions, sliced

Kung Pao Sauce

• 3 tbsp soy sauce (or tamari)

• 1 tbsp dark soy sauce (optional, for color)

• 1½ tbsp rice vinegar

• 1½ tbsp maple syrup or sugar

• 1 tbsp hoisin sauce

• 1 tsp sesame oil

• 1 tsp cornstarch

• ¼ cup water or veggie broth

🍳 Instructions

1. Crisp the tofu: Toss tofu with cornstarch. Pan-fry in oil until golden on all sides
   (or bake at 200°C / 400°F for 25 min, flipping once). Set aside.

2. Make sauce: Whisk all sauce ingredients in a bowl.

3. Heat oil in a wok. Add dried chilies; stir-fry briefly until fragrant.

4. Add garlic and ginger; cook 20–30 seconds.

5. Add bell peppers; stir-fry 2–3 minutes (still crisp).

6. Add tofu, peanuts, and sauce. Toss well.

7. Cook 1–2 minutes until sauce thickens and coats everything.

8. Finish with spring onions.