The best Vegan Kung Pao Tofu
The best vegan kung pao tofu recipe is my vegan take on the classic Kung Pao Chicken recipe. Think crispy, savory tofu with a delicious peanut butter sauce and a hint of spices. It's so good and so easy to make - plus it's meal prep friendly.
Ingredients
- 1 pack Firm Tofu
- 1 Red Bell Pepper Diced
- 1 Yellow Bell Pepper Diced
- 1 Red Onion Diced
- 1 Zucchini Sliced
- 3 cloves Garlic Finely chopped
- 1 can Coconut Milk
- 2 tbsp Peanut Butter
- 2 tbsp Soy Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Sambal Oelek Chili paste or another hot chili paste
- Pinch of salt
- 1 tbsp Coconut Oil or Olive Oil
Tofu Coating
- ½ cup Corn Starch
- 2 tsp Smoked Paprika
- Pinch of Chili Powder
- 1 tsp Garlic Powder
- Pinch of Salt
For Garnish
- ½ cup Salted Peanuts
- 1 Spring Onion Chopped
Instructions
Preparing the tofu:
- Start by laying the tofu on a clean paper towel and cover it with one more paper towel. Place a heavy skillet on top of the tofu and let it sit under pressure for 20 minutes.
- Once the tofu is ready, remove the skillet and paper towels, and cut the tofu into cubes.
- Next, mix the corn starch and spices in a mixing bowl and add the tofu cubes. Mix together until the tofu is completely covered.
Cooking:
- Heat coconut oil in a large skillet and add the chopped vegetables, onion and garlic. Let the vegetables cook while stirring occasionally for a few minutes.
- Season with soy sauce, sambal oelek chili paste, hoisin sauce and salt. Next add the coconut milk and let the dish simmer while you cook the tofu.
- Heat a tablespoon coconut oil in a skillet and carefully add the coated tofu cubes. Let the tofu cook at medium high heat until golden brown and crispy on all sides.
- Once the tofu is cooked, add them to the vegetables and serve. Garnish with a few spring onion slices and salted peanuts and enjoy.