I also don’t cook with dried peppers because they aggravate my asthma, but they do make it deliciously spicy, and I’ll let you know how you can include those below if you prefer! To keep things vegan and easier on American cooks, I’m using tofu and leaving out the peppercorns. It is generally made with chicken, vegetables, peanuts, chili peppers, and Sichuan peppercorns. Kung pao is a spicy Chinese dish that comes from the Sichuan Province of south-west China. Mine is made from soy sauce, rice vinegar, cooking sherry, hoisin sauce, and sambal oelek among other things. We’re going to take that take out favorite and turn it into a vegetarian/vegan/gluten-free healthy dinner option. You’re probably familiar with kung pao chicken from your local Chinese restaurant. However, this kung pao tofu recipe takes that crispy tofu and knocks it up a notch with crisp tender veggies and a slightly spicy sauce! It’s been a minute since I shared a tofu recipe, mostly because I’m hooked on the best crispy tofu and can’t be bothered to make anything else. As an Amazon Affiliate I earn from qualifying purchases. Now that you know what’s up, we can get to the delicious part.This post contains affiliate links. You may have to change the paper towels midway through. But you just want to press it for about 20-30 minutes to get the liquid out. You could wrap a brick in foil and place it in a cast iron skillet on the tofu. Just wrap the block in a couple/few layers of paper towels or a cloth napkin, and put heavy things on it, like a cast iron skillet then put a couple cans in the skillet. My wife has a tofu press which makes very quick work of it. Open it up, drain the liquid and then you have to press it. The oven does the work for you.īefore we get to the recipe (I know, shut up already), I wanted to tell you what you need to do with the tofu. If you bake the tofu on the weekend, (maybe two or three blocks at once if you’re a real tofu freak), and store in the fridge, you’ll shave off even more time for a busy work night. It’ll be right where the tofu is and it’ll say baked on the package. If you can find baked tofu, which I find easily where I am, you don’t even have to press. If you’re short on time or inexperienced in the kitchen, this would be perfect for this Kung Pao tofu. In the vegetable area of the grocery store I often see already cut chunks of zucchini and other veggies together. If you play your cards right, this could be one of the easiest recipes ever. But…but…I’ve never made tofu before!Īgain, this is the perfect recipe for a newbie tofu eater. Toss it together with the sauce and BAM! It’s done. While you’re doing that, you prep the veggies and saute. You press the tofu, toss the tofu, bake the tofu. (Not like that would ever happen at my house!) Add extra veggies if you wanted. Hell, you can deep fry the tofu if you wanted to. Take down the spice if it’s too much for you.
KUNG PAO TOFU FULL
This kung pao tofu is chock full of veggies, has minimal ingredients, but it’s full. Maybe you’ve tried it before and it wasn’t for you or you just don’t know what to do with it. Seriously.Īnd it’s perfect for the newbie tofu eater.
But this one, this one has been the absolute best. Tofu parmsesan, sweet and sour tofu, sofritas, breakfast burritos. She does a few variations and honestly, they all have been delicious. That was it – we became a tofu household. This tofu take over started quite a few years ago when she cut it into what looked like cheese sticks, pan fried it and served it with homemade marinara, without telling me it was tofu. She’s always trying something new to get me to love it with her.Īnd baby, we’ve come a long way.
It happens quite often – when I say “it” I mean tofu. I can’t understand it but there it is, she loves tofu. I’ve probably mentioned her love of tofu before. This is not my recipe, this is something the wife whipped up one night. Kung Pao tofu, cashew tofu, plant-based Chinese heaven – I’m not sure what to call this really.
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