Kung Pao Tofu (Salty, Sweet And Spicy)

Kung Pao Tofu (Salty, Sweet And Spicy) Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 20 minutes


For the Tofu:

16 ounces Extra Firm Tofu (450g)

1 Tbsp Sesame Oil

For the Kung Pao Sauce:

1 Tbsp Rice Vinegar

2 Tbsp Soy Sauce

1 Tbsp Hoisin Sauce

1 Tbsp Maple Syrup

1 tsp Cornstarch

For the Veggies:

1 Tbsp Sesame Oil

5 Dried Red Chilies

1 tsp Crushed Garlic

1 tsp Minced Ginger

1 Red Pepper

1/3 cup Spring Onions Chopped

1/4 cup Roasted Salted Peanuts (37g)

For Serving:

Basmati Rice

Chopped Spring Onions


1Press the tofu for 20 minutes. Either use a tofu press or place the tofu on a plate, with another plate on top of it and then place something heavy on top, like a heavy pot.

2While the tofu is pressing, chop up the red pepper and spring onions and mix up the sauce ingredients in a bowl.

3When the tofu is pressed, slice it into cubes and then add to a frying pan with the sesame oil and fry, gently turning over the tofu until it's nicely browned. Remove from the pan.

4To the pan add sesame oil and dried chilies and fry for 2 minutes. Then add the crushed garlic, ginger, bell pepper, spring onions and peanuts. Stir fry for 2 minutes.

5Add in the tofu and pour over the sauce and stir fry until the sauce has thickened.

6Serve over basmati rice topped with a sprinkle of spring onions.

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