Vegan Kung Pao with Tofu
Nika’s PickTOFU+30g protein
Recipe by Nikoleta · @surovadcerka
The peppers go in at the very end and are barely warmed through. Kung pao is a stir-fry, not a stew — the vegetables are meant to stay crisp and bright, and a few minutes too long turns them soft and dull.
The sauce has cornstarch mixed in cold, before it ever meets the wok. Poured into the hot pan it thickens in seconds and coats everything evenly; stirred in as a separate slurry later, it goes lumpy.
Ground Sichuan pepper and chilli get two minutes in oil with the garlic and ginger before anything else arrives. That's the numbing, fragrant base the dish is built on, and it can't be added afterwards. Forty minutes, four servings, 30 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
kung pao
- 400 g marinated tofu
- 400 g kapia peppers
- 4 spring onions (scallions)
- 4 cloves garlic, minced
- 15 g fresh ginger, grated
- 80 g roasted peanuts
- 1 tsp sesame oil
- 1 tbsp oil
- 1/2 tsp Sichuan peppercorns, ground
- dried chili flakes or chili powder
sauce
- 5 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp cane sugar
- 2 tsp cornstarch
- 1 pinch salt
serve with
- 400 g jasmin rice
Contains: gluten, nuts, sesame, soy
How to make it
Nutrition
735Calories
30 gProtein
102 gCarbs
24 gFat
6 gFiber
per serving
