Vegan Sichuan Kung Pao Tofu

Be the first to rate

(No Ratings Yet)

Loading...

A plant-based take on the iconic Sichuan stir-fry, featuring crispy pan-fried tofu tossed in a glossy, sweet-sour-spicy sauce loaded with toasted Sichuan peppercorns, dried chilies, and crunchy peanuts. Serve over steamed jasmine rice for a vibrant weeknight meal that delivers authentic mala heat without the meat.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 9 gSugar
• 17 gProtein
• 720 mgSodium
• 480 mgPotassium
• 280 mgCalcium
• 3 mgIron
• 25 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the tofu

• 14 oz (400 g) extra-firm tofu, pressed for 20 minutes and cut into 3/4-inch cubes
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp cornstarch
• 1 1/2 tbsp peanut or grapeseed oil, divided

For the sauce

• 3 tbsp Chinkiang black vinegar
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp vegan hoisin sauce
• 2 tbsp maple syrup
• 1 tbsp Shaoxing wine (or vegetable broth)
• 1 tsp cornstarch mixed with 2 tbsp cold water

For the stir-fry

• 8 to 12 dried red chilies (such as facing heaven), snipped into 1-inch pieces
• 1 tbsp whole Sichuan peppercorns, toasted and lightly crushed
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, minced
• 1 small red bell pepper, diced into 1/2-inch pieces
• 4 scallions, whites chopped and greens sliced thin
• 1/2 cup roasted unsalted peanuts
• 1 tsp toasted sesame seeds, for garnish

Directions

1. Pat the pressed tofu dry, then toss the cubes with the soy sauce and cornstarch in a bowl until evenly coated; set aside.
2. Whisk together the Chinkiang vinegar, soy sauce, vegan hoisin, maple syrup, Shaoxing wine, and the cornstarch slurry in a small bowl; set the sauce aside.
3. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the tofu in a single layer and pan-fry, turning gently, until all sides are golden and crisp, about 6 to 8 minutes; transfer to a plate.
4. Add the remaining 1/2 tablespoon of oil to the wok along with the dried chilies and Sichuan peppercorns; stir-fry for about 20 seconds until fragrant and the chilies darken slightly.
5. Add the garlic, ginger, scallion whites, and red bell pepper; stir-fry for 2 minutes until the pepper is just tender and the aromatics are fragrant.
6. Return the tofu to the wok, scatter in the peanuts, then pour the sauce around the edges of the pan. Toss gently for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every cube.
7. Remove from heat and stir in most of the scallion greens. Taste and adjust with a splash more vinegar if you want extra tang.
8. Pile onto a warm plate, garnish with the remaining scallion greens and toasted sesame seeds, and serve immediately with steamed jasmine rice.

Cook’s Notes

• Pressing the tofu well is essential for a crispy exterior; weight it down with a heavy pan for at least 20 minutes if you have the time.
• Toast the Sichuan peppercorns in a dry skillet over low heat for about 1 minute before crushing to unlock their floral citrus aroma.
• For a milder heat, halve the chilies and shake out the seeds before stir-frying; for true mala intensity, add a second teaspoon of ground Sichuan peppercorn at the end.
• Use tamari and a certified vegan hoisin to keep the dish fully plant-based without losing depth of flavor.

You might also like

Asian

Anhui Smoked Duck

Asian

Xiao Long Bao Soup Dumplings

Asian

Crossing the Bridge Rice Noodles

Asian

Hubei-Style Spicy Braised Crayfish