How to Make Zesty Vegetarian Kung Pao with Tofu and Cashews

Simple Summary

This Vegetarian Kung Pao with Cashews is a flavorful and protein-packed twist on the classic Chinese dish, featuring crisp vegetables and crunchy cashews in a spicy-sweet sauce.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 14 oz (400g) extra-firm tofu, drained and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small zucchini, diced
• 1/2 cup cashews
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 4 green onions, sliced (white and green parts separated)
• 6-8 dried red chilies (adjust to taste)

For the sauce:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1/2 cup vegetable broth
• 1 tbsp cornstarch

Instructions

1. Pat the tofu dry with paper towels and cut into 1-inch cubes. Toss the tofu with 2 tablespoons of cornstarch to coat evenly.

2. In a small bowl, whisk together all sauce ingredients until the cornstarch is dissolved. Set aside.

3. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the coated tofu and fry for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the pan and set aside.

4. In the same pan, add the remaining 1 tablespoon of oil. Stir-fry the bell peppers and zucchini for 3-4 minutes until they start to soften but remain crisp.

5. Add the cashews, garlic, ginger, white parts of the green onions, and dried chilies. Stir-fry for another 1-2 minutes until fragrant.

6. Pour in the prepared sauce and bring to a simmer, stirring constantly. Cook for 2-3 minutes until the sauce thickens.

7. Add the crispy tofu back to the pan and toss gently to coat with the sauce and vegetables. Cook for an additional 1-2 minutes to heat through.

8. Remove from heat and sprinkle with the green parts of the green onions.

9. Serve hot over steamed rice or your choice of grain.

Chef's Notes

• For extra crispiness, you can deep-fry the tofu instead of pan-frying.
• Adjust the number of dried chilies to control the spice level.
• To make this dish gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
• For added texture, you can toast the cashews before adding them to the stir-fry.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 15g
• Fat: 22g (mostly healthy fats from tofu and cashews)
• Carbohydrates: 28g
• Fiber: 5g
• Rich in vitamins A and C from the bell peppers
• Good source of calcium and iron from the tofu

Serving Suggestions

• Serve over steamed jasmine rice or brown rice for a complete meal.
• For a lower-carb option, serve with cauliflower rice or zucchini noodles.
• Pair with a side of steamed broccoli or bok choy for extra vegetables.
• Complement the meal with a light cucumber salad or hot and sour soup as a starter.
• For a festive touch, serve with fortune cookies and jasmine tea for dessert.