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Flavorful Kung Pao Tofu Recipe Easy Homemade Dinner Idea

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Sizzling cubes of golden-brown tofu coated in a tangy sauce bursting with bold flavors, paired with crunchy peanuts and sweet bell peppers for a quick, homemade dinner inspired by Chinese cuisine.

Ingredients

Scale
  • 1 block (14 oz or 400g) firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 4 tablespoons neutral oil (like vegetable or avocado oil)
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 cup roasted peanuts
  • 2 green onions, chopped

Instructions

  1. Press the tofu to remove excess moisture by placing the tofu block between paper towels and pressing gently with a heavy plate or skillet for about 10 minutes. Cut into 1-inch cubes.
  2. Toss the tofu cubes in cornstarch until evenly coated.
  3. Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu and set aside.
  4. In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and water until well combined. Set aside.
  5. In the same skillet, add 2 tablespoons of neutral oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Toss in the diced bell peppers and cook for 3-4 minutes until slightly softened.
  6. Pour the sauce into the skillet and stir to coat the veggies evenly. Let it simmer for 2-3 minutes until it thickens slightly.
  7. Add the crispy tofu cubes into the skillet and toss to coat them in the sauce. Stir in the roasted peanuts and green onions.
  8. Remove from heat and serve hot over steamed rice or noodles. Garnish with extra green onions or a sprinkle of sesame seeds.

Notes

[‘Press the tofu to remove excess water for a crispier texture.’, ‘Fry the tofu in batches to avoid overcrowding the pan.’, ‘Adjust the spice level by reducing or substituting chili garlic sauce.’, ‘Prep all ingredients beforehand for a seamless cooking process.’, ‘Taste and adjust the sauce to suit your preferences.’]

Nutrition

Keywords: Kung Pao Tofu, Chinese recipe, vegetarian dinner, tofu recipe, quick dinner, easy stir-fry, plant-based meal

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