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Crispy Kung Pao Tofu Recipe

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Recipe Information

Recipe Available
Video-Specific Recipe

Kung Pao Tofu

ChineseCNmain
30 min
medium
4 servings
Servings4
14 ounces firm tofu, pressed and chopped into cubes
3 tablespoons cornstarch
ยฝ teaspoon salt
ยผ teaspoon black pepper
2 tablespoons vegetable oil, divided
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons sriracha
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1-inch chunk ginger, grated
1

Toss the tofu with the cornstarch, salt, and pepper in a bowl until coated.

2

Heat 1 tablespoon of the oil in a large frying pan over medium-high heat.

3

Add the tofu and fry until browned and crispy all over, about 6-8 minutes. Set aside.

4

Mix together the soy sauce, hoisin sauce, sriracha, rice vinegar, and sesame oil in another bowl. Set aside.

5

Heat the second tablespoon of oil in the pan and fry the onion and peppers over medium heat until softened, another 6-8 minutes.

6

Add the garlic and ginger and fry for another minute, stirring constantly.

7

Pour in the soy sauce mixture and stir. Cook for another 2 minutes.

8

Add the tofu back to the pan, stir, and heat through for another few minutes.

9

Serve over rice or noodles and garnish with sliced green onion and sesame seeds, if desired.

Spice Level:

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Dietary

plant-based

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