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Kung Pao Tofu
[Vegan, Gluten-Free]

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Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention... Read More

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Kung Pao Tofu [Vegan, Gluten-Free]

Dairy Free

Kung Pao is a typical dish of Chinese cuisine, which is typically prepared with chicken as the main ingredient, vegetables, and peanuts or cashews. This recipe uses tofu instead of chicken, but you won't miss it. You can incorporate chilis into this recipe if you like it spicy.

Ingredients You Need for Kung Pao Tofu [Vegan, Gluten-Free]

1 block (8.8 ounces) tofu
5-6 mushrooms
1/2 zucchini
2-3 tablespoons peanuts
1 celery
1 onion
1 carrot
2 cloves garlic
2 tablespoons sesame oil, divided
2 tablespoons soy sauce or tamari, divided
4 tablespoons cornstarch, divided
3 tablespoons rice vinegar, divided
1 tablespoon hoisin sauce or barbecue sauce
1 tablespoon brown sugar
1 tablespoon of vegetable oil
1/3 inch grated, fresh ginger
Green chives for garnish

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How to Prepare Kung Pao Tofu [Vegan, Gluten-Free]

In a bowl, mix soy sauce, sesame oil, and rice vinegar. Add cornmeal and stir until smooth.
Cut the tofu into medium dice, then incorporate them into the bowl with the marinade. Stir well and let rest for half an hour.
In another bowl, mix 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon hoisin or barbecue, 1 tablespoon sesame oil, and 1 tablespoon sugar. Add 2 tablespoons cornstarch and beat until well incorporated the ingredients. Set aside.
Cut the zucchini into cubes, then cut the mushrooms and carrot. Chop the onion, garlic, and celery.
Heat a pan or wok with 1 tablespoon of vegetable oil. Fry vegetables and ginger for 4-5 minutes over high heat, stirring frequently. Add the tofu and cook for another 4-5 minutes. Then add the sauce you prepared and the peanuts. Stir and cook for 2 minutes.
Serve the tofu garnished with a chopped green onions or sesame seeds. This goes well with rice or vegetables.

Nutritional Information

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