🧈 1 block (14 oz) extra-firm tofu (pressed and cubed)
🥄 2 tablespoons cornstarch (for extra crispiness)
🛢 2 tablespoons neutral oil (for frying)
For the Kung Pao Sauce:
🥢 2 tablespoons soy sauce or tamari (for gluten-free option)
🍚 1 tablespoon rice vinegar (or apple cider vinegar)
🍯 1 tablespoon maple syrup or coconut sugar
🌶 1 teaspoon crushed red pepper flakes (adjust to taste)
🥄 1 teaspoon sesame oil (for depth of flavor)
🥄 1 tablespoon cornstarch + 2 tablespoons water (to thicken sauce)
For the Stir-Fry:
🧄 3 cloves garlic (minced)
🌿 1 tablespoon fresh ginger (grated or minced)
🌶 3-4 dried red chilies (or ½ teaspoon chili flakes, optional for spice)
🧅 ½ small bell pepper (chopped, any color)
🥜 ¼ cup roasted peanuts or cashews (for crunch!)
🌿 2 scallions (chopped, white and green parts separated)
Instructions
📌 1. Prepare the Tofu
- Press extra-firm tofu for 10-15 minutes to remove excess water.
- Cut into bite-sized cubes and toss with cornstarch.
- Heat oil in a pan over medium heat and fry tofu for 4-5 minutes per side until golden and crispy. Remove and set aside.
📌 2. Make the Kung Pao Sauce
- In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, and cornstarch slurry.
📌 3. Stir-Fry the Aromatics & Veggies
- In the same pan, add a little more oil.
- Stir-fry garlic, ginger, and dried red chilies for 30 seconds.
- Add bell peppers and white parts of scallions, cooking for 2 minutes.
📌 4. Add Tofu & Sauce
- Return crispy tofu to the pan.
- Pour in the Kung Pao sauce and stir well until it thickens and coats everything.
- Toss in roasted peanuts and green scallions, stirring for 1 more minute.
📌 5. Serve & Enjoy! 🥢
- Serve hot over steamed rice or noodles.
- Garnish with extra scallions and sesame seeds.
