Kung Pao Tofu — Vegan Sichuan Classic

Name: Kung Pao Tofu — Vegan Sichuan Classic
Total time: 25 min
Cuisine: Chinese
Ingredients: 400g extra-firm tofu, pressed and cubed; 60g roasted peanuts; 6 dried red chilies, halved; 1 tsp Sichuan peppercorns; 3 cloves garlic, sliced; 1 tbsp ginger, minced; Sauce: 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tsp sugar, 1 tsp cornstarch, 1 tsp sesame oil; 3 tbsp neutral oil; 2 tbsp cornstarch for coating tofu

Prep:25 min

Cook:25 min

Serves:2–4

Difficulty:Medium

Kung pao tofu brings the explosive flavours of the Sichuan classic to a vegan audience. The key is using extra-firm tofu, pressed and fried until golden and crispy, so it stands up to the bold chili-vinegar sauce without falling apart. The same complex balance of flavours — numbing Sichuan peppercorns, sour vinegar, salty soy, and sweet sugar — works beautifully with the neutral canvas of tofu.

Vegan versions of classic Chinese dishes have a long tradition in Chinese Buddhist monastery cooking. Kung pao tofu has become one of the most popular vegan adaptations worldwide.

Ingredients

• 400g extra-firm tofu, pressed and cubed
• 60g roasted peanuts
• 6 dried red chilies, halved
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, sliced
• 1 tbsp ginger, minced
• Sauce: 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tsp sugar, 1 tsp cornstarch, 1 tsp sesame oil
• 3 tbsp neutral oil
• 2 tbsp cornstarch for coating tofu

Instructions

1
Press tofu for 20 minutes. Cut into 2cm cubes. Toss with cornstarch until coated.
2
Heat 2 tbsp oil in a wok. Fry tofu cubes until golden on all sides — about 5 minutes. Remove and set aside.
3
Add remaining oil. Add dried chilies and Sichuan peppercorns for 15 seconds.
4
Add garlic and ginger, stir-fry 30 seconds.
5
Return tofu to wok. Pour in sauce mixture. Toss for 30 seconds until sauce thickens.
6
Add peanuts, toss once, and serve over rice.