Kung Pao Tofu

Sweet, sour, and savory kung pao tofu! This tasty dish is the perfect alternative to take out. Plus you know everything that goes into it!
Vegan Kung Pao Tofu

Vegan Kung Pao Tofu

Kung Pao Tofu

Kung Pao Tofu for the win! I am a huge fan of Chinese takeout, that is no secret. Everyone who knows me well, know I will pick Chinese takeout over any takeout any day! Oh, wait I just remembered I also love Thai takeout, but that’s a new just moved to South Florida thing. Chinese take out is my real take out first love!

I have a confession to make! I use to hate tofu until I came up with this specific recipe. I, like a lot people was under the impression that tofu was just this soggy, flavorless, soy sponge thing that I would never like. Boy, am I glad I was wrong! I was just doing it wrong.

Vegan Kung Pao Tofu

The Technique

When I started experimenting with tofu I didn’t realized that you could remove the excess water in order to pack it with flavor. While making this recipe I got the idea of cutting pretty thin in order for it to be a bit more tolerable for me to eat!

You can cut it however you like, but I like to cut it into about 1/4 inch thick slices of the tofu then cut those across diagonally. Then I put them in the pan to brown and what ended up happening was the all the liquid evaporated so when I toss them in the sauce they soaked up all the flavor.

Vegan Kung Pao Tofu

That was the moment I realized I was going about cooking tofu all wrong and now I absolutely love tofu and most of the time I press it with my tofu press. Unless I am cutting them into little cubes and tossing them into the air fryer. In that case I do not press the tofu, but every other time I will and the flavor is absorbed beautifully.

Vegan Kung Pao Tofu

Kung Pao Tofu

Sweet, sour, and savory kung pao tofu! This tasty dish is the perfect alternative to take out. Plus you know everything that goes into it!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

Ingredients

  • 3 tbsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp ketchup
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp better then bouillon base
  • 1/2 block extra firm tofu cut into 1/4" slices

Instructions
 

Instructions

  • Into a sauce pan add all ingredients except for tofu, on medium high heat.
  • Allow the ingredients to dissolve for 2-3 minutes.
  • Add in the tofu in a single layer and cook for 3 minutes per side, or until golden brown.
  • Serve over rice or noodles and ENJOY!
Keyword vegan chinese food, vegan general chicken, vegan kungo pao chicken, vegan take out, vegan tofu
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