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Recipe Chinese Vegetarian Kung Pao Tofu Stir Fry

Chinese Vegetarian Kung Pao Tofu Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    15 mins

Recipe Video Vegetarian Chinese Food | Vegetable Tofu Lunch Dinner Less Than 60 mins
Looking for a delicious and easy way to enjoy tofu? This vegetarian Kung Pao tofu recipe is perfect for you. Featuring crispy tofu, bell peppers, and peanuts tossed in a savory and spicy sauce, this dish brings the flavors of traditional Kung Pao to your table in a vegetarian-friendly way.

What You Will Need

Ingredients

  • 14 oz. extra firm tofu
  • 2 Tbsp. vegetable oil
  • 1 red bell pepper, cut into ½-inch pieces
  • 1 green bell pepper, cut into ½-inch pieces
  • 1 small red chili pepper, sliced and seeded
  • 1 tsp. cornstarch slurry
  • 2 tsp. sesame seeds, to garnish
  • 1 stalk scallion, sliced, to garnish
  • 2 Tbsp. roasted peanuts, optional

Seasoning

  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • 2 tsp. sugar
  • 2 Tbsp. Lee Kum Kee Less Sodium Soy Sauce
  • 2 tsp. Lee Kum Kee Premium Pure Sesame Oil
  • 3 Tbsp. Lee Kum Kee Vegetarian Stir-fry Sauce
  • 2 tsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
  • ¼ cup Shaoxing rice wine

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
500ml bottle of Lee Kum Kee Less Sodium Soy Sauce, a reduced-sodium option for flavorful cooking and seasoning

Soy Sauces

Less Sodium Soy Sauce (No Preservatives Added)
Premium Pure Sesame Oil 14 fl oz (410 mL), Bottle

Sesame Oils

Premium Pure Sesame Oil
Vegan Oyster Flavored Sauce, 18oz (1 lb 2 oz) 510 g, Bottle

Oyster Sauces

Vegan Oyster Sauce
Lee Kum Kee Chili Bean Sauce bottle, a savory and spicy sauce perfect for enhancing Asian dishes

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)

How to make it

  1. Use a paper towel to remove excess moisture from the tofu and chop the tofu into ¾-inch cubes.
  2. Heat the oil until it starts to smoke. Add the tofu and stir-fry for five minutes on all sides or until the edges are crispy and golden brown. Set aside.
  3. Add the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger to the wok and toss until aromatic. Add the rest of the sauce mix (Low Sodium Soy Sauce, Sesame Oil, Vegetarian Oyster Sauce, Chili Bean Sauce, sugar, Shaoxing rice wine, and cornstarch slurry) stirring until the sauce has combined.
  4. Add the red bell pepper, green bell pepper and red chili pepper. Stir-fry for three minutes or until the bell peppers start to soften.

  5. Add the tofu, Shaoxing rice wine and the cornstarch slurry then stir-fry for two minutes. Continue to stir-fry for three minutes then quickly toss for one minute until the sauce has thickened. Place the tofu stir-fry on a dish and garnish with sesame seeds, green onions and peanuts. Serve and enjoy!


    For more vegetarian recipes, visit Lee Kum Kee Recipes.

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