Kung Pao Tofu (The Easiest Way!)

Kung Pao Tofu (The Easiest Way!)

Course: Main Course

Cuisine: Chinese

Keyword: kung pao tofu

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 512kcal

Author: Megan Gilmore

This Kung Pao Tofu tastes as if it came from your favorite takeout restaurant, but it's surprisingly easy to make at home with common pantry ingredients. I serve it with green beans because that's how our local restaurant makes it, but you can easily customize it with any other veggies you love. It's also easy to adjust the spice level! As written, it's quite spicy, but you can cut back on the red pepper flakes for a milder taste.

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Ingredients

Baked Tofu

14 oz. block extra firm tofu
1 tablespoon toasted sesame oil or olive oil
1 teaspoon fine sea salt
½ teaspoon garlic powder
1 tablespoon arrowroot starch (or corn starch)

Stir-Fry

1 tablespoon olive oil
1 pound green beans , trimmed & cut into 1-inch pieces
¼ teaspoon fine sea salt
¼ cup roasted and salted peanuts (optional)

Kung Pao Sauce

3 tablespoons tamari (gluten-free soy sauce)
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon maple syrup
2 garlic cloves , minced
¾ teaspoon crushed red pepper flakes (or less, for a mild spice)
2 teaspoons arrowroot starch

Instructions

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Cut the tofu into 1-inch cubes, then transfer it to a large bowl. Add in the sesame oil, salt, and garlic powder, and stir well. Then sprinkle on the arrowroot and stir again, until no powder is visible. Arrange the tofu cubes in a single layer on the baking sheet, and bake for 25 to 30 minutes, until the bottom side of the tofu is crispy.
While the tofu is cooking, add the olive oil to a large skillet (with a lid) over medium high heat. Saute the green beans for 2 to 3 minutes, then season them with salt and stir well. Add in a 1/4 cup of water (which should start sizzling immediately) then cover the pan with the lid, and let them cook on low heat for 5 to 8 minutes, depending on how tender you want them to be.
While the veggies are cooking, add a 1/2 cup of water to a small bowl or glass measuring cup. To the water, add in the tamari, rice vinegar, toasted sesame oil, maple syrup, garlic, red pepper flakes, and arrowroot starch. Use a whisk to stir well.
When the vegetables are tender, add in the sauce, baked tofu, and the roasted peanuts. Stir over medium-high heat, until the sauce thickens and looks glossy. Taste the mixture and adjust any seasoning to taste, adding more salt, if needed. Serve the Kung Pao Tofu over cooked rice, and top with sliced green onions and sesame seeds, if you'd like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for half the batch, assuming you use the peanuts and scrape every drop of sauce out of the pan. This is automatically calculated using an online database, so it's just an estimate, not a guarantee.

Nutrition