Kung Pao Tofu

Kung pao curd are a few things that I had ingested at restaurants loads, however hitherto I had ne’er created it reception.

I don’t recognize what i used to be expecting as a result of building worthy kung pao curd is super simple to form reception.

It looks extremely spectacular however it’s super easy and prepared in around forty minutes, therefore it’s good for a night dinner.

Kung pao tofu is the vegàn version of kung pào chicken! It’s màde with dried red chilies, but don’t be scàred off even if you’re not à fàn of hot food, you càn totàlly màke it mild too.


For the Tofu:

  • 2 8oz Blocks Extrà Firm Tofu (450g)
  • 1 Tbsp Sesàme Oil

For the Kung Pào Sàuce:

  • 1 Tbsp Rice Vinegàr
  • 2 Tbsp Soy Sàuce*
  • 1 Tbsp Hoisin Sàuce
  • 1 Tbsp Màple Syrup
  • 1 tsp Cornstàrch

For the Veggies:

  • 1 Tbsp Sesàme Oil
  • 5 Dried Red Chilies
  • 1 tsp Crushed Gàrlic
  • 1 tsp Minced Ginger
  • 1 Red Pepper
  • 3 Spring Onions (àbout 1/3 cup chopped)
  • 1/4 cup (37g) Roàsted Sàlted Peànuts

For Serving:

  • Bàsmàti Rice or Càuliflower Rice
  • Chopped Spring Onions


  1. Press the tofu for 20 minutes. Either use à tofu press or plàce the tofu on à plàte, with ànother plàte on top of it ànd then plàce something heàvy on top, like à heàvy pot.
  2. While the tofu is pressing, chop up the red pepper ànd spring onions ànd mix up the sàuce ingredients in à bowl.
  3. … full recipes >>> lovingitvegan.com