Crispy Kung Pao Tofu on this episode of #SaturdaySnackDown with Erin Riley-Carrasco. This is another all-time favorite in Erin’s family. It’s a spicy, delicious, 100% cruelty-free Asian dish sent straight from heaven. Let’s check it out.
This delicious Kung Pao Tofu recipe is salty and sweet, delectably spicy, easy to make, high in protein, and perfect for dinner! Erin Riley-Carrasco shares her own recipe for one of her and her family’s all-time favorite plant-based dishes. The spicy caramelized sauce is not too hot because the maple syrup and brown sugar tone down the heat to make it just the right flavor! The best part about this amazing dish is it’s extremely filling and 100% cruelty-free!
Kung Pao Tofu
– 2 blocks extra firm tofu
– 1 tablespoon Sesame Oil
– 1/2 cup corn starch
– white Basmati or Cauliflower rice
– 2 tablespoons Rice Vinegar
– 4 tablespoons Low Sodium Soy Sauce or Tamari
– 2 tablespoons Hoisin Sauce
– 2 tablespoons Maple Syrup
– 1 1/2 tablespoons Brown Sugar
– 3 squirts of Sriracha
– 2 teaspoons Chili Garlic Sauce
– 1 teaspoon Cornstarch
– 1 teaspoon Wheat Flour (Use more if needed to thicken up the sauce)
– 1 tablespoon Sesame Oil
– 6 dried chili peppers
– 1 red bell pepper, sliced
– 2 teaspoons minced garlic
– 1/4 cup roasted salted peanuts
– green onions chopped
-Prepare the white rice according to directions on the box and let sit.
-Press the tofu in a tofu press or in a towel with several heavy books on top for 20-30 minutes to get all the moisture out. Then cut the tofu blocks into cubes. Put the 1/2 cup of corn starch into a ziplock bag and then add the cubed tofu. Shake vigorously until all the cubes are coated in the cornstarch. Heat the same oil in a pan and then fry the tofu until all the edges are evenly browned and crispy. Remove from the pan and drain all the oil from the cooked tofu.
– In a bowl, mix all ingredients of the Kung Pao sauce and whisk together
-Clean frying pan and then add the Sesame oil and then add the 6 dried chili peppers and cook for 2 minutes. Add the sliced red bell peppers, minced garlic, and roasted peanuts. Cook for another 3-4 minutes.
-Add the tofu back into the pan with the veggies and pour in the Kung Pao sauce, mixing together with a spatula or spoon. If the sauce is not caramelizing, add corn starch and/or wheat flour to thicken. Let the tofu and veggies soak in the Kung Pao sauce for a good 5-6 minutes.
-Place finished Kung Pao Tofu mixture over a bed of white rice and top with the chopped green onions. Add some more of the roasted salted peanuts if you like it extra crunchy.