Discover the magic of Kung Pao Tofu, a delectable twist on a classic Asian dish that will leave you craving more. This recipe brings together the perfect balance of savory, spicy, and crunchy elements, making it a must-try for tofu enthusiasts and skeptics alike. With its vibrant veggies, crispy tofu, and rich sauce, this dish promises to elevate your dinner game.
In our household, Kung Pao Tofu has quickly become a beloved favorite. My husband, a meat-lover at heart, was skeptical at first, but one bite of this flavorful dish won him over. Now, it’s a staple in our weekly meal rotation. Our little family gathers around the table, eagerly awaiting the moment we can dig into this scrumptious meal. The combination of textures and bold flavors makes it a hit every time. It’s a joy to see everyone, from the youngest to the oldest, enjoying every bite.
Why This Kung Pao Tofu?
- Balanced Flavors: The perfect blend of savory soy sauce, sweet honey, and spicy Sriracha creates an unforgettable sauce.
- Crispy Tofu: Baked to perfection, the tofu cubes are crisp on the outside and tender on the inside, offering a delightful texture.
- Nutty Crunch: Cashews or peanuts add a satisfying crunch and rich flavor, enhancing the overall experience.
- Fresh Veggies: Zucchini, bell peppers, green beans, and more bring a burst of color and nutrition to the dish.
- Versatile Pairing: Serve it over rice, noodles, or with a side of potstickers for a complete and satisfying meal.
Ingredients:
- Tofu:
- 1 block firm or extra firm or super firm tofu (approximately 400g / 14oz)
- Salt, pepper, garlic powder, or your favorite seasoning blend
- 1 tablespoon olive oil (15ml)
- 1 tablespoon cornstarch (8g)
- Vegetables:
- 2 small or 1 large zucchini, cut into chunks (approx. 250g / 8.8oz)
- 1/2 medium/large onion, chopped or sliced (approx. 75g / 2.6oz)
- 1 jalapeno, chopped, seeds removed if you don’t want too much heat
- 1 bell pepper, chopped (approx. 150g / 5.3oz)
- 1-1.5 cups fresh green beans, trimmed and cut in half (approx. 150-225g / 5.3-8oz)
- For Cooking:
- 2-3 tablespoons sesame oil (30-45ml)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger (15g / 0.5oz)
- 1/4-1/2 cup cashews or peanuts (35-70g / 1.2-2.5oz)
- Sauce:
- 7 tablespoons low sodium soy sauce (105ml)
- 3 tablespoons honey (45ml)
- ½-3 tablespoons Sriracha sauce, ½=minimal heat, 3=spicy! Start small and adjust
- Garnish (optional):
- Sesame seeds
- Green onions
- Cilantro
Directions:
- Preparation: Preheat your oven to 400°F (200°C). Press and cut the tofu into cubes (1-1.5 inches). For a firmer texture, cut them into smaller 1/2 inch cubes.
- Season Tofu: In a large bowl, combine tofu cubes with olive oil. Toss to coat evenly. Add cornstarch, salt, pepper, and garlic powder (or your preferred seasoning blend). Toss until tofu is well-coated.
- Bake Tofu: Line a baking sheet with parchment paper and spread the tofu cubes evenly. Bake for 15 minutes, flip them, and bake for an additional 15 minutes until crispy.
- Prepare Veggies: While tofu is baking, chop the zucchini, onion, jalapeno, bell pepper, and green beans.
- Cook Veggies: Heat sesame oil in a large pan over medium-high heat. Once hot, add the chopped vegetables (except garlic and ginger). Sauté until they reach your desired texture (softer with longer cooking, or crisp with shorter cooking).
- Add Aromatics: Add minced garlic and grated ginger to the pan. Stir for 1-2 minutes until fragrant. Turn off the heat.
- Make Sauce: In a bowl, mix soy sauce, honey, and Sriracha. Adjust the spice level to your preference.
- Combine: Once tofu is done, add it to the pan with the veggies. Pour in the sauce and add the cashews or peanuts. Stir to combine and heat through.
- Serve: Serve over your choice of rice or noodles. Garnish with sesame seeds, green onions, and cilantro if desired. Enjoy with a side of potstickers for an extra treat.
Notes:
- Substitutions: Substitute tofu with tempeh or chicken for a different protein.
- Cooking Tips: Pressing tofu before cooking helps achieve a firmer texture.
- Nutritional Info: This dish is high in protein and can be made gluten-free by using tamari instead of soy sauce.
- Adjusting Heat: Control the spice level by adjusting the amount of Sriracha. Start with a smaller amount and increase as desired.
