Name: Vegetable Kung Pao Stir-Fry with Crispy Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian cuisine
Ingredients: 1 lb firm tofu (pressed and cubed); 0.5 cup peanuts (roasted); 5 pcs dried chilies (deseeded and halved); 2 pcs bell peppers (any color, sliced); 1 cup snow peas (trimmed); 3 tbsp garlic (minced); 1 tbsp ginger (minced); 3 pcs scallions (cut into 1-inch pieces); 3 tbsp soy sauce; 2 tbsp chinkiang vinegar; 1 tbsp sugar; 1 tsp cornstarch; 1 tsp sesame oil; 3 tbsp vegetable oil (for stir-frying)

A vibrant vegetable kung pao stir-fry with golden, crispy tofu cubes is served glistening in a dark, savory sauce, garnished with fresh cilantro and a sprinkle of red pepper flakes for a visually appealing, restaurant-quality dish.

Classic DishGong Bao Ji Ding

Prep: 30 min • Cook: 15 min. A vegetarian twist on the classic, this dish replaces chicken with crispy pan-fried tofu. It retains the iconic sweet, sour, and spicy flavor profile with the addition of colorful vegetables like bell peppers and snow peas, making it a vibrant and satisfying meat-free option that is perfect for a quick weeknight meal.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 4

Instructions

Prepare Tofu

1Pat the pressed tofu dry with paper towels.
2Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat.
3Add tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove from wok and set aside.

Make Sauce

1In a small bowl, whisk together soy sauce, Chinkiang vinegar, sugar, and cornstarch until smooth.

Stir-fry

1Add the remaining 2 tbsp vegetable oil to the wok over high heat.
2Add dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
3Add bell peppers and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
4Return the crispy tofu to the wok. Pour the prepared sauce over the ingredients.
5Stir-fry for another 1-2 minutes, until the sauce has thickened and coats everything evenly.
6Stir in the roasted peanuts and scallions. Drizzle with sesame oil.
7Toss to combine and serve immediately.

Instructions

Prepare Tofu

1Pat the pressed tofu dry with paper towels.
2Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat.
3Add tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove from wok and set aside.

Make Sauce

1In a small bowl, whisk together soy sauce, Chinkiang vinegar, sugar, and cornstarch until smooth.

Stir-fry

1Add the remaining 2 tbsp vegetable oil to the wok over high heat.
2Add dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
3Add bell peppers and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
4Return the crispy tofu to the wok. Pour the prepared sauce over the ingredients.
5Stir-fry for another 1-2 minutes, until the sauce has thickened and coats everything evenly.
6Stir in the roasted peanuts and scallions. Drizzle with sesame oil.
7Toss to combine and serve immediately.

Nutrition Information

Calories: 550 kcal
Protein: 25 g
Fat: 30 g
Carbs: 45 g

Nutrient	Per serving
Calories	550 kcal
Protein	25 g
Fat	30 g
Carbs	45 g

Tips

Pressing the tofu thoroughly is key to achieving a crispy texture. Use a tofu press or wrap it in paper towels weighted down.
Ensure your wok or skillet is very hot before adding ingredients for a proper stir-fry, which helps create that characteristic 'wok hei' flavor.
Serve this flavorful stir-fry hot over steamed rice and garnish with extra scallions or cilantro if desired.

Vegetable Kung Pao Stir-Fry with Crispy Tofu

Instructions

Nutrition Information

Tips

Variations of Gong Bao Ji Ding

Gong Bao Style Shrimp with Cashews

Classic Sichuan Kung Pao Chicken Stir-Fry