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When you think of Chinese food, I would bet one of the last ingredients you would ever think of would be mayonnaise. I know that’s true for me. But that’s exactly the ingredient that is in this recipe for Kung Pao Tofu. This recipe is adapted from Chef Mariano Gascon who attends the School of Culinary Arts at Kendall College in Chicago. Obviously, you can use whatever veggies are your favorites or whatever you have in the fridge. I’m pretty sure I could have made a peanut sauce without the mayonnaise but it seemed like something I just had to try. Hats off to Chef Gascon!

Kung Pao Tofu [Vegan]

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Calories

1426

Ingredients You Need for Kung Pao Tofu [Vegan]

For the tofu
  • 1 package extra-firm tofu, drained
  • 3 Tbs. gluten-free tamari
  • 1 Tbs. agave nectar
  • 2 tsp. toasted sesame oil
  • 1 tsp. cornstarch
  • 2 tsp. oil for pan frying
For the vegetables
  • 1 tsp. safflower oil
  • 2 large carrots, chopped
  • 2 zucchini, chopped
  • 2 stalks celery, chopped
  • 2 bell peppers, chopped
  • 1 yellow squash, chopped
  • 1/2 small purple cabbage, shredded
  • 3 Tbs. tamari
  • 2 Tbs. vegan mayonnaise
  • 2 Tbs. peanut butter
  • 2 Tbs. agave nectar
  • 2 Tbs. brown rice vinegar
  • 2 tsp. toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp. ground black pepper
  • 1 tsp. hot sauce (optional or to taste)
  • 1/4 cup peanuts, toasted

How to Prepare Kung Pao Tofu [Vegan]

  1. Cut the tofu into cubes. In a bowl, add the tamari, agave, toasted sesame oil and cornstarch. Whisk until mixed. Add the tofu to the marinade and let it sit in the fridge for at least 30 minutes.
  2. While the tofu is chilling in the marinade, make the sauce for the dish.  In a bowl, combine the tamari, mayonnaise, peanut butter, agave, brown rice vinegar, toasted sesame oil, garlic, pepper and hot sauce (optional). Whisk together until smooth. If the mixture seems too thick, just slowly add water until it is at the consistency you desire. Set aside.
  3. In a small skillet, add the peanuts and toast them over a low flame. Be careful not to let them burn. Shake the skillet every now and then to turn the peanuts. You know they are ready when you can smell them.
  4. n a deep skillet (or wok), add the oil over high heat. Drain the tofu from the marinade and place the tofu in the hot skillet. Let cook, turning the pieces often, until the cubes are browned on all sides. This will probably take about 15 minutes. While the tofu is cooking, chop up the veggies you are using.
  5. When the tofu is browned, remove from the skillet and set aside. Don’t forget to check on the peanuts. If they are done, turn the heat off. Add the remaining oil to the hot skillet and add the veggies, one by one, stirring often, until they are just tender. It’s good to let the veggies keep their crunch, especially since a sauce is going on top. The vegetables looked so colorful and beautiful, I almost hated to put a brown sauce on top of them.
  6. When the veggies are to your liking, add the peanut butter and mayo sauce on top and mix through until the sauce is heated through. Add the tofu back to the skillet and garnish with the toasted peanuts.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1,426 | Total Carbs: 40 g | Total Fat: 22 g | Total Protein: 19 g | Total Sodium: 6,362 mg | Total Sugar: 55 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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