🌶️ Vegan Kung Pao Tofu (Spicy, Saucy & Better Than Takeout)

Crispy tofu, crunchy peanuts, bold garlic-ginger sauce—this one’s a classic for a reason 😋

🧂 Ingredients

Tofu

• 400 g (14 oz) firm or extra-firm tofu, pressed & cubed

• 2 tbsp cornstarch

• 1 tbsp soy sauce

• 1 tbsp oil (or bake/air-fry for oil-free)

Sauce

• 3 tbsp soy sauce or tamari

• 1½ tbsp rice vinegar

• 1½ tbsp sugar or maple syrup

• 1 tbsp hoisin sauce (check vegan)

• ½ cup vegetable stock or water

• 1 tsp cornstarch

Stir-fry

• 1 tbsp oil

• 6–8 dried red chilies (adjust to heat)

• 1 tsp Sichuan peppercorns (optional)

• 3 cloves garlic, minced

• 1 tsp grated ginger

• 1 red bell pepper, diced

• ½ cup roasted peanuts

• 2–3 green onions, sliced

🔥 Instructions

1. Crisp tofu: Toss tofu with cornstarch and soy sauce. Pan-fry until golden on all sides (or bake at 220°C / 425°F for 25–30 min). Set aside.

2. Mix sauce: Whisk all sauce ingredients until smooth.

3. Aromatics: Heat oil in a wok. Fry dried chilies and peppercorns briefly until fragrant (don’t burn!).

4. Stir-fry: Add garlic and ginger (30 sec), then bell pepper. Cook 2–3 min.

5. Combine: Add tofu and peanuts. Pour in sauce and stir until thick and glossy.

6. Finish: Toss in green onions. Adjust heat/salt to taste.

🍚 Serve With

• Steamed jasmine rice

• Fried rice

• Noodles

🌿 Tips & Variations

• Extra crispy: Double-fry the tofu or air-fry at 200°C for 15–18 min

• Less spicy: Remove chili seeds or reduce chilies

• Gluten-free: Use tamari + GF hoisin

• Veg boost: Add zucchini, broccoli, or snap peas