Kung Pao
This Kung Pao recipe is a lifesaver on busy weeknights when I crave something bold and hearty without spending too long in the kitchen. The crispy tofu and crunchy veggies all soaked in a tangy, spicy sauce make my taste buds dance with joy every time.
I first whipped up this Kung Pao on a chilly evening when I needed a comforting meal that still had a touch of excitement.
The magic happened when I realized that pressing the tofu just a bit longer gave it that perfect crispy texture I was after.
It's become a go-to dish that feels like a warm hug from the inside, with each bite reminding me to savor the simple pleasures of life.
Cooking with intention means more than just nutrients—it's about feeding the soul, too.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Pressing firm tofu is key to getting that perfect crispy texture we all love. If you're out of tofu, I've used tempeh, and it works beautifully too—just a different texture. I always go for low-sodium soy sauce, not just for health but also to let the other flavors shine. And if you’ve got them on hand, broccoli or snap peas are fantastic for sneaking in extra greens!
Tips & Notes
- •I like to toast the peanuts in a dry pan for a few minutes before adding them; it really enhances their flavor.
- •If you’re like me and love a bit of extra heat, try adding a pinch more red pepper flakes just before serving.
- •To keep leftovers fresh, I store mine in a glass container in the fridge, and they taste even better the next day!
Recipe Variations
- •When I want a bit of sweetness, I throw in some chunks of yellow bell pepper—they add a lovely balance.
- •If I'm feeling nutty, I swap the peanuts for cashews; they add a creamy crunch that's just delightful.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions
Can I use other proteins instead of tofu?
Yes! You can substitute tofu with tempeh, seitan, or even chickpeas for added protein.
Is this dish gluten-free?
To make this dish gluten-free, use tamari instead of soy sauce and ensure the cornstarch is gluten-free.
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This Kung Pao recipe is a lifesaver on busy weeknights when I crave something bold and hearty without spending too long in the kitchen. The crispy tofu and crunchy veggies all soaked in a tangy, spicy sauce make my taste buds dance with joy every time.
Ingredients
Instructions
- 1
Start by pressing the tofu. Wrap it in a clean towel and place a heavy object on top for about 15 minutes to remove excess moisture.
- 2
While the tofu is pressing, prepare the sauce by mixing soy sauce, rice vinegar, maple syrup, and cornstarch in a small bowl. Set aside.
- 3
Once pressed, cut the tofu into 1-inch cubes. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 4
Add the tofu to the skillet and cook until golden brown and crispy, about 5-7 minutes, turning occasionally.
- 5
Remove the tofu from the skillet and set aside. In the same skillet, add the remaining tablespoon of sesame oil.
- 6
Add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.
- 7
Add the diced bell pepper, zucchini, and carrot to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- 8
Return the crispy tofu to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly.
- 9
Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- 10
Stir in the chopped green onions and peanuts, mixing well.
- 11
Serve hot over cooked brown rice.
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