Crispy Tofu Kung Pao Bowl Recipe
Dive into our Crispy Tofu Kung Pao Bowl, where golden, crunchy tofu meets a vibrant medley of fresh vegetables and roasted peanuts, all tossed in a bold and savory Kung Pao sauce. This delightful dish offers a harmonious balance of flavors and textures, perfect for those craving a satisfying and wholesome meal. Served over a bed of fluffy rice, it’s a mouthwatering experience that will leave you wanting more!
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Ingredients
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Tofu and Marinade
Kung Pao Sauce
Vegetables
Rice
Method
Prepare Tofu
Press Tofu
Press the tofu for about 30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.
Marinate
In a bowl, combine 3 tablespoons of soy sauce with the tofu cubes, and let marinate for 15 minutes.
Coat with Cornstarch
After marinating, coat the tofu pieces with cornstarch evenly.
Prepare Sauce
Mix Sauce Ingredients
In a small bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, brown sugar, sesame oil, Szechuan peppercorns, minced garlic, and minced ginger until well combined.
Cook Vegetables
Stir Fry
In the same pan used for tofu, add the diced bell pepper and zucchini. Stir-fry for about 3-4 minutes until slightly tender.
Add Sauce
Pour the prepared Kung Pao sauce over the vegetables and stir to combine.
Combine and Serve
Combine Ingredients
Add the crispy tofu back into the pan with the vegetables and sauce. Toss to coat everything evenly.
Serve
Serve the Kung Pao tofu mixture over cooked rice and top with chopped green onions and roasted peanuts.