Kung Pao-Style Crispy Tofu

I had to go to Savannah for some car repair and while the car was worked on, mommy and me hung out at Barnes & Noble and we just couldn’t help ourselves and ended up getting some new vegan cookbooks !

This recipe is great for both people who love spicy foods and want more of a mild dish. You definitely get flavor and texture in the meal but until you bite into a chile de arbol, you really don’t get any spiciness but once you do take that bite, oh man did it bring the heat ! I knew I’d be passing off my bell pepper pieces to mommy so I doubled the 1-inch green onion segments and there was still plenty of sauce to coat everything. You have to make up a batch of their Crispy Baked Tofu for this recipe and the tofu does live up to its name, it is crunchy… until it gets coated in the sauce. While it does lose the crunch factor, it doesn’t feel soggy or mushy and in fact actually has a bit of meaty texture to it. Mommy and me loved this and I hope y’all will too !

I got this recipe from Make It Vegan by Ashley Hankins (you can get it from Barnes & Noble but it’s also available through Amazon).

I wasn’t paid in any form to promote this recipe, the cookbook, Barnes & Noble or Amazon.

Take care y’all !

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Kung Pao Tofu

I had some extra-firm tofu that was close to expiring and had a hankering for something Asian so this recipe sounded perfect to me !

It’s not in the picture but this recipe called for 5 dried red chilies (I used chile de arbol) and I swear y’all, I cooked it for the time listed and I guess the heat was higher than whatever they used (recipe never does say) ’cause the chilies looked black ! I had cut off the stems before they went into the skillet so the dish still got a nice level of heat to it but I refused to bite into any of the actual chili peppers in fear of the level of bitterness they could’ve had. The bell pepper still had some crunch to it even after I was done cooking but I was okay with that since the tofu was seared but not crispy. This was really delicious but next time I think I’ll double this recipe so I can get the portion size I’d really like (it’s supposed to serve 4 but the three of us polished it off no problem).

Oh yeah, the recipe never gives an exact size for cutting the tofu but I went for roughly 3/4-inch sized cubes.

If you want to try this out for yourself, click here.

I wasn’t paid in any form to mention this recipe.

Take care y’all !