Kung Pao Tofu

Kung Pao Tofu Recipe - A Spicy and Flavorful Dish from China

Region / culture: China | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Kung Pao Tofu is a delicious and flavorful dish that combines crispy tofu with a savory and slightly spicy sauce. This vegetarian version of the classic Kung Pao Chicken is a great option for those looking for a meat-free meal that is still packed with flavor.

History

Kung Pao Tofu is a vegetarian twist on the traditional Chinese dish, Kung Pao Chicken. The dish originated in the Sichuan province of China and is known for its bold flavors and spicy kick. The dish typically includes chicken, peanuts, and vegetables in a spicy sauce made with soy sauce, vinegar, and chili peppers.

Ingredients

1 tbsp oil
1 clove minced garlic
1 slice minced ginger or 0.5 tsp powdered garlic
0.5 lb (227 g) tofu, diced
4 scallions, sliced
2 peppers, diced
0.25 cup cashews or peanuts
1 tbsp sesame seeds
1 orange, zest and juice
2 tbsp soy sauce
1 tsp sesame oil

How to prepare

Heat the oil in a large frying pan and add garlic, ginger, and tofu. Cook, stirring until golden brown. Add the scallions and peppers and cook until the vegetables are soft. Then add the remaining ingredients and cook for 1 minute.

Variations

Substitute the tofu with seitan or tempeh for a different protein option.
Add additional vegetables such as broccoli, snap peas, or mushrooms for more variety.
Use cashews or almonds instead of peanuts for a different nutty flavor.

Cooking Tips & Tricks

Make sure to press the tofu before cooking to remove excess moisture and help it crisp up in the pan.

- Use a high heat when cooking the tofu to get a nice golden brown color and crispy texture.

- Adjust the amount of chili peppers to suit your spice preference.

- Toasting the peanuts and sesame seeds before adding them to the dish will enhance their flavor.

Serving Suggestions

Serve Kung Pao Tofu over steamed rice or noodles for a complete meal. Garnish with additional sliced scallions and sesame seeds for added flavor and texture.

Cooking Techniques

Pressing the tofu before cooking will help it crisp up in the pan.

- Stir-fry the ingredients quickly over high heat to retain their crunch and flavor.

- Adjust the amount of soy sauce and chili peppers to suit your taste preferences.

Ingredient Substitutions

Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

- Substitute the peanuts with cashews or almonds for a different nutty flavor.

- Use agave nectar or maple syrup instead of honey for a vegan option.

Make Ahead Tips

Kung Pao Tofu can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.

Presentation Ideas

Serve Kung Pao Tofu in a large serving bowl garnished with sliced scallions and sesame seeds. Add a sprinkle of red pepper flakes for an extra kick of spice.

Pairing Recommendations

Pair Kung Pao Tofu with a side of steamed broccoli or bok choy for a complete and balanced meal. Serve with a glass of chilled white wine or green tea for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers of Kung Pao Tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through, adding a splash of water or broth if needed to prevent sticking.

Nutrition Information

Calories per serving

Calories: 250

Carbohydrates

Total Carbohydrates: 15g

Dietary Fiber: 3g

Sugars: 4g

Fats

Total Fat: 14g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 12g

Vitamins and minerals

Calcium: 150mg

Iron: 2mg

Vitamin C: 30mg

Alergens

Contains peanuts and soy.

Summary

Kung Pao Tofu is a nutritious dish that is high in protein and fiber. It is a good source of calcium, iron, and vitamin C. However, it is also high in fat and should be enjoyed in moderation.

Summary

Kung Pao Tofu is a delicious and satisfying dish that is perfect for vegetarians and meat-eaters alike. Packed with protein, fiber, and bold flavors, this dish is sure to become a new favorite in your recipe rotation. Enjoy it on its own or paired with your favorite side dishes for a complete and satisfying meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a warm summer day, and I was visiting my dear friend Mei Ling in her bustling kitchen. Mei Ling was a talented cook, and her dishes always carried the authentic flavors of her Chinese heritage.

As we sipped on tea and chatted about life, Mei Ling suddenly pulled out a worn, tattered recipe card from an old recipe box. She held it up with a twinkle in her eye and said, "I'm going to teach you how to make Kung Pao Tofu today. It's one of my favorite recipes, passed down to me from my grandmother."

I watched intently as Mei Ling gathered the ingredients for the dish - firm tofu, peanuts, vegetables, and a medley of spices and sauces. She explained each step carefully, from marinating the tofu to stir-frying it with the savory sauce.

As the aroma of the Kung Pao Tofu filled the kitchen, I knew I had to learn this recipe. The combination of spicy, tangy, and savory flavors was unlike anything I had ever tasted before.

Mei Ling patiently guided me through every step, encouraging me to taste and adjust the seasonings to my liking. By the time the dish was ready, my taste buds were tingling with anticipation.

I took my first bite of the Kung Pao Tofu, and it was a revelation. The tofu was tender and flavorful, with a subtle heat from the chili peppers and a crunch from the peanuts. The dish was a perfect balance of textures and flavors, a symphony of tastes that danced on my tongue.

From that day on, Kung Pao Tofu became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and even for myself on cozy nights in. Each time I prepared the dish, I remembered the special moment when Mei Ling shared her grandmother's recipe with me.

Over the years, I added my own twist to the Kung Pao Tofu recipe, experimenting with different vegetables, sauces, and spices. I learned to make it my own, infusing it with my love and passion for cooking.

As I shared the recipe with friends and family, they marveled at the unique flavors and textures of the dish. Some even asked for the recipe, eager to recreate the magic in their own kitchens.

I felt a sense of pride and joy knowing that I had learned such a treasured recipe from Mei Ling, a recipe that had been passed down through generations. It was a connection to my friend, to her heritage, and to the culinary traditions of China.

As I look back on that fateful day in Mei Ling's kitchen, I am grateful for the gift of the Kung Pao Tofu recipe. It has brought me closer to my loved ones, sparked conversations and memories, and filled my home with the delicious aroma of authentic Chinese cuisine.

And so, I continue to make Kung Pao Tofu with love and gratitude, honoring the tradition and legacy of this special dish. Each time I prepare it, I remember the moment when Mei Ling opened her recipe box and shared a piece of her heart with me. It is a memory I will cherish forever, a recipe that will always hold a special place in my heart.