Glad you enjoyed it Tim! I tried this recipe out and oh my gosh I was so shocked how good it came out. I was a little worried at first since the vinager had such a strong smell but the tofu absorb it well. And father also really enjoyed it! Oh wow this is just SOOO delicious!!!! This recipe changed my life no joke!
Turned out great! Thank you! Will use again, but will try to marinate next time to see how that goes. So delicious though. Thanks for this great recipe Alison.
The sauce is so simple yet really tasty — I love it! Pressing the tofu really does improve the outcome and it is so worthwhile taking the time to do so. I served this with brown rice. Hi Suzie!
So glad you loved it. Thanks for posting and the awesome review! Spicy and hearty gluten free tasty meal. Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us!
The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted. Your email address will not be published. Search this website. Kung Pao Tofu. Course: Dinner, Entree, Savory. Cuisine: Chinese, Vegan. Diet: Vegan. Prep Time: 20 minutes. Cook Time: 20 minutes.
Total Time: 40 minutes. Servings: 4. Calories: kcal. Author: Alison Andrews. Cook Mode Prevent your screen from going dark. Instructions Press the tofu for 20 minutes. The flavor of this dish was awesome though I'll definitely add it to my regular rotation. So glad to hear. We may not have cut them in half I might make not of that! Great recipe! I only used one brick of tofu and it still worked out great. Highly recommend. Pre-Order Our Cookbook.
We Wrote a Cookbook! Learn More. Share this recipe on Pinterest. Share this recipe on Facebook. Write a Review. Print this Recipe. Jump to Recipe. Kung Pao What's in Vegan Kung Pao? Set a cutting board on top, and then carefully place a heavy book like a cookbook on top of that. After 30 minutes, it should be sufficiently drained and ready to go! Make the Kung Pao sauce: mix soy sauce, vinegar and sugar in a bowl.
Cook the tofu until crispy. Working in batches so as not to crowd the pan, stir-fry the tofu pieces in sesame oil until they're golden brown on all sides and gorgeously crispy! Stir-fry the bell peppers until they're a little soft. Then add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and fried tofu.
Let all of the flavors meld over the heat for a few more minutes. The Kung Pao sauce will thicken slightly and really coat the veggies and tofu, which is what you want.
We love to serve this over steaming bowls of white or brown rice. Bowls for mixing. We just returned from a month in Asia, and really enjoyed the food, so we wanted to continue eating Asian food. A lot of recipes have a complicated method of making tofi taste like meat. This recipe has a very simple process that works. If you want it more spicy, you will need to break up one or two of the red peppers. Thanks Neal. This is such a great feedback. Yes, for a even hotter version, breaking red peppers is quite effective.
This was so delicious, i made some adjustments and doubled the sauce but skipped the salt. Many thanks for this recipe. Facebook Instagram Pinterest. Jump to Recipe Print Recipe. Prep Time. Cook Time. Total Time. This is a vegan kung pao tofu recipe developed based on kung pao chicken. Course: Main Course. Cuisine: Sichuan cuisine.
Keyword: Kung Pao, tofu. Servings : 2. Calories : kcal. Author : Elaine.
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