Vegan Kung Pao Tofu | Recipe by Mary's Test Kitchen

Cube the block of extra firm tofu without pressing it.

In a bowl, coat the tofu cubes with cornstarch.

Prepare all ingredients sliced and measured before starting the stir fry.

Remove about 80% of the seeds from the dried whole red chilies for less heat.

Mix together regular soy sauce, dark soy sauce, and Chinese black vinegar for the sauce.

Heat 2 tablespoons of oil over medium-high heat in a pan.

Fry the tofu cubes on all sides until golden and crispy, which makes them denser and chewier.

Drain the fried tofu on paper towels.

Add the chilies to the pan and fry for 10 to 15 seconds until fragrant.

Add the scallion whites and light green parts to the pan and stir for a few seconds.

Add minced garlic and ginger to the pan, stirring quickly to prevent burning.

Stir the sauce mixture before adding it to the pan; it will thicken quickly.

Turn off the heat and add the fried tofu to the pan, folding to coat everything with the sauce.

Add half of the scallion greens and mix gently.

If desired, add a bit of broth to thin out the sauce for more gravy.

Toast almonds on the stove as a substitute for peanuts.

Serve the Kung Pao Tofu over plain rice.

Equipment Needed

Spice Level:

Dietary