Vegan Kung pao tofu is a classic dish in Szechuan cuisine, it is also a staple of westernized Chinese cuisine as well as the Healthy Kung Pao Chicken recipe.
If you have a strong taste of Chinese spicy food, try Homemade Crispy Fried Tofu, a simple and flavorful stir-fry dish for dinner.
- 14 oz. firm tofu
- 1 oz. winter bamboo shoot
- 1 oz. carrot
- 1 oz. cucumber
- 1/2 tsp Sichuan peppercorns
- 2 tsp Asian light soy sauce
- 1/2 tsp sugar
- 1/3 tsp salt, or as needed
- 1 tsp rice wine/dry sherry
- 2 tsp bean sauce
- 1 tsp garlic and ginger
- 1 oz. peanut
- 1/2 tsp sesame oil
- 2 tsp cornstarch, dissolved with
- 1 tbsp water
- Peanut oil for stir frying
- Measure out the vegetables and remaining main ingredient we will need for vegan Kung pao tofu recipe.
- Blanch bamboo shoot in a wok or a medium pot with boiling water for about 3 minutes, remove and drained.
- Clean out tofu, drain the excess water on paper towel, and slice them into about 1 inch long bite-size pieces.
- In a sauté pan, heat 1 tbsp peanut oil to medium heat, add tofu and pan fry until both sides is golden brown.
- Remove and drain excess oil on paper towel, set aside. Stir fry peanut in the pan with few oil or roast until done.
- Cut bamboo, and remaining vegan into small bite-size pieces. Soak peppercorns with 2 tbsp water in a bowl.
- Remove peppercorns and reserve the water, mix together the soy sauce, sugar, rice wine and salt in the bowl.
- Reheat the pan to medium with 1 tbsp oil, stir in bean sauce, garlic and ginger for 30 seconds or until aromatic.
- Combine together the winter bamboo shoot; keep on stirring constantly for about 1 minute until well mixed.
- Add together the rest vegetarian ingredients, and whisk around until vegan is tender, add tofu back to wok, well mix.
- Add peanut back to wok, stir around and mix in soy sauce mixture, cooking until everything is well coated with sauce.
- Season vegan Kung pao tofu with sesame oil and thicken the sauce with cornstarch and water mixture. Serve!