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!

Press the tofu for about 30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.

Press Tofu

In a bowl, combine 3 tablespoons of soy sauce with the tofu cubes, and let marinate for 15 minutes.

Marinate

After marinating, coat the tofu pieces with cornstarch evenly.

Coat with Cornstarch

In a large pan or skillet, heat the vegetable oil over medium-high heat. Fry the tofu until golden brown and crispy, about 4-5 minutes on each side. Remove and set aside.

Fry Tofu

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.

Mix Sauce Ingredients

In the same pan used for tofu, add the diced bell pepper and zucchini. Stir-fry for about 3-4 minutes until slightly tender.

Stir Fry

Pour the prepared Kung Pao sauce over the vegetables and stir to combine.

Add Sauce

Add the crispy tofu back into the pan with the vegetables and sauce. Toss to coat everything evenly.

Combine Ingredients

Serve the Kung Pao tofu mixture over cooked rice and top with chopped green onions and roasted peanuts.

crispy tofu kung pao bowl

Recipe information

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