This is a stand-out version of the Classic Chinese dish Kung Pao tofu. The sauce is sweet, tangy, and spicy while the tofu is crisp on the outside and tender in the middle. You'll never need to get take out again.
Oil-Free Kung Pao Tofu [Vegan, Gluten-Free]
For the Tofu:
- 1 pound firm tofu
- 2 small red chilis, deseeded
- 3 garlic cloves, minced
- 1/2 teaspoon ginger
- 3 spring onions
For the Sauce:
- 1 tablespoon, plus 2 teaspoons tamari
- 3 teaspoon liquid sweetener
- 1 teaspoon cornstarch
- 2 teaspoon Chinkiang black vinegar (see notes)
- 1 tablespoon water
- Drain all the water out of the tofu.
- Slice your tofu into large 1-inch cubes.
- Mix together all the ingredients for your sauce.
- Heat a pan over medium heat. When the nonstick pan is hot enough, add your diced tofu.
- Sear your tofu on both sides. It should take a couple minutes per side.
- Flip the tofu. Make sure you don’t walk away at this point. Remove it and set it aside.
- In the same pan, add your chili, garlic, spring onions and ginger. Stir fry till aromatic (1-2 minutes).
- Add in your seared tofu and then pour over the sauce. If your pan is hot the sauce will immediately start to reduce and thicken.
- At this point, you can add 1-2 tablespoon of water to thin it out. Just allow the sauce to heat through and immediately take off heat or else your tofu will be really dry.
- Garnish the dish with spring onions and more chili.
You can find black vinegar at any well-stocked vegan grocery.