One-Pan Kung Pao Tofu
This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!
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Servings: 4 servings
Ingredients
For the tofu:
- 14 ounces extra firm tofu, cut into cubes
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil or avocado oil
For the veggies:
- 3 garlic cloves, minced
- 2-inch piece ginger, grated
- 3 scallions, sliced (white and green parts separated)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup raw unsalted cashews or peanuts
For the sauce:
- 1/4 cup vegetable broth
- 3 tablespoons soy sauce, use Tamari for gluten-free
- 1 tablespoon rice vinegar, or white wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons corn starch
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
Instructions
- Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
- Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
- Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
- Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
- Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.
Nutrition
Calories: 300kcal