Don’t I always say I love tofu? You’ll so much recipes with Tofu in it and I’m just starting. I have about more than 1 kilo in the refrigerator and tons of recipes waiting for me to follow and adapt. Today, it’s Vegan Kung Pao Tofu. Somehow, I noticed that I tend to enjoy dishes with bell pepper and this dish isn’t an exception. It was one of the yummiest tofu dishes I prepared. Try it when you can! 🙂

While the serving for the recipe is for 3, I ate it only for 2 meals. I tend to cut down on rice these days and eat more protein. Apart from the bell peppers, the secret to the success of this Vegan Kung Pao Tofu is the sauce. I’m just glad people are generous in sharing yummy recipes online for all of us to adapt. I truly enjoyed this dish and I probably will cook this dish again.

Vegan Kung Pao Tofu

Servings 3

Ingredients

Vegan Kung Pao Tofu

3 tbsp peanut oil
500 grams firm tofu drained and cut into cubes
1 thumb ginger sliced
4 cloves garlic minced
1 tbsp spring onions chopped
1 piece green bell pepper cut into cubes
1 piece red bell pepper cut into cubes

Sauce

1 2/3 tbsp soy sauce
2 tsp sugar
1 tsp cornstarch
2 tsp black vinegar
1 tsp sesame oil
1 tbsp water

Instructions

In a small bowl, mix all ingredients for the sauce. Set aside.
In a wok, heat peanut oil over medium heat.
Add tofu and cook until light broen in color. Remove from heat and set aside.
Using the remaining oil in the same wok, add garlic, ginger and scallions. Cook for 2 minutes.
Add tofu from earlier, red bell pepper and green bell pepper. Cook until bell peppers are cooked.
Add the sauce and mix the ingredients together. Cook for another minute.
top with spring onions and serve.