Description
This vibrant Kung Pao Vegetables recipe features crispy tofu and a colorful medley of stir-fried vegetables tossed in a savory, slightly sweet, and tangy homemade sauce. Enhanced with toasted peanuts and dried red Chinese chiles, this dish offers the classic bold flavors of traditional Kung Pao in a wholesome vegetarian version, perfect for a quick and delicious weeknight dinner.
Ingredients
For the Tofu and Stir-Fry
- 2 tablespoons grapeseed oil (or other neutral oil)
- 16 ounces extra-firm tofu
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 small chopped red onion (about 1.5 cups)
- 2 cups small broccoli florets
- 1 chopped red bell pepper (or yellow or orange, about ¾-inch pieces)
- 2 sliced carrots (cut into ¼-inch thick rounds)
- 2 stalks sliced celery (cut into ⅓-inch half-moons)
- 5 to 15 dried red Chinese chiles
- ½ cup roasted peanuts
- Black pepper to taste
For the Sauce
- 6 tablespoons tamari (or soy sauce)
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons brown sugar (dark or light)
- 2 tablespoons cornstarch
- 1 cup vegetable broth
To Serve
- 4 cups cooked jasmine rice (or other rice)
Instructions
- Make Sauce: In a medium bowl, combine 6 tablespoons tamari, 2 tablespoons minced ginger, 2 tablespoons minced garlic, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons brown sugar, and 2 tablespoons cornstarch. Whisk the mixture until completely smooth. Then stir in 1 cup vegetable broth to create a smooth, flavorful sauce.
- Cook Tofu: Heat 2 tablespoons grapeseed oil in a 12-inch skillet over medium-high heat. Carefully crumble in 16 ounces extra-firm tofu and sauté it, stirring occasionally, until it develops a mostly golden brown color, about 8 minutes. Remove tofu from the skillet, transfer it to a bowl, toss with 3 tablespoons of the prepared sauce, and set aside to marinate briefly.
- Start Stir Fry: Return the skillet to medium-high heat without cleaning it. Add 1 tablespoon grapeseed oil, then scatter the chopped red onion, broccoli florets, chopped bell pepper, sliced carrots, sliced celery, and dried red Chinese chiles into the skillet. Sauté the vegetables, stirring frequently, until they are tender-crisp, approximately 5 minutes.
- Finish Stir Fry: Reduce the heat to medium and add the marinated tofu along with the remaining sauce to the skillet. Toss everything well to coat the vegetables and tofu evenly. Continue to cook, stirring frequently, until the sauce thickens and glazes the ingredients, about 2 minutes. Stir in ½ cup roasted peanuts and season with black pepper to taste, adding more heat if desired.
- Serve: Divide the cooked jasmine rice evenly into four serving bowls. Top each bowl with the saucy Kung Pao vegetables and tofu mixture. Serve immediately for best texture and flavor.
Notes
- Note 1: Use extra-firm tofu for best texture that holds up during sautéing.
- Note 2: Broccoli florets should be small for even cooking and better texture.
- Note 3: Adjust the number of dried red Chinese chiles based on preferred spiciness; start with 5 for mild heat and go up to 15 for more spice.
- Note 4: Roasted peanuts add a crunchy texture and toasty flavor; you can use unsalted or lightly salted based on preference.
- Note 5: Use a 12-inch skillet or wok for best heat distribution and space to stir fry ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
