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This easy vegan Kung Pao Tofu recipe may be meatless, but it's flavor full. I've got a ton of tricks to help you turn a humble block of tofu into a savory flavor bomb that's got the texture to back it up. Stir-fried with crunchy peanuts and crisp peppers in a sauce that's spicy, savory, sweet, and sour, this Kung Pao Tofu is loaded with contrasting textures and tastes that will keep you going back for more.
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INGREDIENTS (makes 2 servings)
For marinade
400 grams firm tofu, cut into 1-inch cubes
1/4 teaspoon salt
1 teaspoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon potato starch
For sauce
1 tablespoon Chinese dark soy sauce
2 tablespoons Shaoxing wine
1 tablespoon black vinegar
2 teaspoons doubanjiang
2 teaspoons granulated sugar
1/2 teaspoon potato starch
1/4 teaspoon ground Sichuan pepper (to taste)
For stir-fry
2 tablespoons vegetable oil
6 dried chili peppers
50 grams peanuts (~1/3 cup)
10 grams fresh ginger (minced)
10 grams garlic (~1 large clove, minced)
70 grams red bell pepper (~ 1/2 pepper, chopped)
70 grams green bell pepper (~ 1/2 pepper, chopped)
2 scallions (minced for garnish)
PRINTABLE RECIPE ▶ norecipes.com/kung-pao-tofu-r...
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