Crispy Kung Pao Tofu is made with pan-fried tofu, bell pepper, dried chiles, and peanuts in a sweet and spicy sauce. It is a lighter and healthier vegan dinner inspired by Chinese cuisine that tastes better than takeout and is easy to prepare on a weeknight!
Press tofu for 15-30 minutes to remove any extra water. Dab with a paper towel or use a tofu press to remove extra moisture. Cut the pressed tofu into 3/4 inch cubes, and transfer to a bowl. Season it with salt and pepper. Then add the cornstarch. Mix gently so the tofu is evenly coated with the cornstarch.
In a bowl, mix all the sauce ingredients. Stir and set aside.
Heat a large skillet over medium-high flame. Once hot, add 2 tablespoon oil. Add the tofu cubes and let them cook until golden on the bottom. Turn the cubes to an uncooked side, and cook until golden again. Continue this process until golden crispy on all sides, then remove the crispy tofu to a plate lined with paper towel.Air fryer option: if you prefer, you can also air fry the tofu for 10-12 minutes at 350°F.
To the same skillet, add the remaining 1/2 tablespoon oil. Add the ginger, garlic and sauté for 30 seconds until the color starts to change.
Then add the red and green bell peppers, and white part of the scallions. Cook for 2 minutes while stirring frequently.
Stir the sauces mixed in the bowl. Then add to the skillet. Add the tofu and roasted peanuts. Toss them all together and cook for 1-2 minutes. Turn off the flame.
Garnish with crushed peanuts and chopped green part of the scallions. Serve with jasmine rice.
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Notes
Use extra firm Tofu: It is important to use extra firm tofu to make sure tofu does not fall apart and to get the right crispiness. Don't skip pressing the tofu to remove excess liquid. Make it Gluten-free: Use 'gluten-free' soy sauce or Tamari. You might also want to skip hoisin sauce, which can often contain wheat.Add more veggies: You can add other veggies such as mushrooms, broccoli, baby corn, snow peas, bok choy, and green beans to this recipe too.