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
- 1
Press Tofu
Press the tofu for about 30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.
- 2
Marinate
In a bowl, combine 3 tablespoons of soy sauce with the tofu cubes, and let marinate for 15 minutes.
- 3
Coat with Cornstarch
After marinating, coat the tofu pieces with cornstarch evenly.
- 4
Prepare Sauce
- 5
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
- 6
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.
- 7
Add Sauce
Pour the prepared Kung Pao sauce over the vegetables and stir to combine.
Combine and Serve
- 8
Combine Ingredients
Add the crispy tofu back into the pan with the vegetables and sauce. Toss to coat everything evenly.
- 9
Serve
Serve the Kung Pao tofu mixture over cooked rice and top with chopped green onions and roasted peanuts.