![]() Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same! Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce.Then, use your chicken just as you would the tofu in the remainder of the recipe. Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. ![]() ![]() So don’t skimp on the sauce, and make as much as you’d like! For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it.If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating! Oil your pan well before frying up the tofu. ![]() However, if you don’t like nuts, you can simply leave them out of your kung pao tofu. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. The goal is to get them tender, while still maintaining their bite. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. Then, chop them into similarly-sized pieces. Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible! Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. This kung pao tofu is also entirely vegan, plant-based, and gluten-free! What You’ll NeedĮxtra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. *A note from Oaktown: With our hearty appetites, this recipe serves 2 as a main dish.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. Transfer to a serving dish and top with scallion greens. Add peppercorn mixture and peanuts and stir-fry until well combined, about 1 minute. Then, add fried tofu and prepared Kung Pao sauce and cook, stirring often, until sauce is fragrant and coats tofu evenly. Add white parts of scallions, serrano chile, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Transfer chiles and peppercorns to a plate.Īdd remaining tablespoon of oil to pan and increase heat to high. Transfer to a plate.Īdd dried chiles and peppercorns to pan and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Add sliced tofu and fry, undisturbed, until top and bottom are golden brown, 5 to 7 minutes on each side. Heat a tablespoon of canola oil in a nonstick or cast-iron skillet over medium-high heat, and swirl to distribute oil evenly on pan. ![]() Once pressed, slice tofu into bite-size pieces (1/4 x 1 x 2-inch rectangles). Meanwhile, make Kung Pao sauce: Stir together soy sauce, vinegar, hoisin sauce, and sesame oil in a small bowl and set aside. Sandwich wrapped tofu between two cutting boards, place a heavy pot on top, and press for 30 minutes. (A note from Oaktown: With our hearty appetites, this serves 2 as a main dish.)ģ scallions, dark green and white parts separated, thinly slicedġ (1-inch) piece fresh ginger, peeled and finely choppedġ tablespoon Chinese black vinegar or balsamic vinegarĭrain tofu and wrap in two layers of paper towel. In this chickenless vegetarian version, I’ve kept all the spicy, tangy flavor of the original but lightened it up, which actually enhances the flavors. The original recipe contained only chicken, leeks, and peanuts, seasoned with chiles and Sichuan peppercorn, but the Chinese American version typically has celery and other vegetables as well. Kung Pao Chicken, a Chinese takeout favorite, originated in Sichuan Province during the Qing Dynasty and is named for the word meaning “palace guardian.” This text and recipe is posted with permission from Spicebox Kitchen by Linda Shiue, MD. ![]()
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