Crispy Kung Pao Tofu and Vegetable Stir Fry
Crispy kung pao tofu and vegetable stir fry is a delicious vegetarian twist on this spicy Chinese take-out classic.
Yield: 4 servings
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 1 medium eggplant, cut into ½-inch cubes
  • 5 tbsp vegetable oil, divided
  • 1 lb extra firm tofu, pressed and draind
  • salt and freshly ground black pepper
  • 1 tbsp cornstarch
  • 3 garlic cloves, minced
  • 2 tbsp minced ginger
  • 2 tbsp gochujang
  • 6 dried chiles de arbol, lightly crushed
  • ½ cup soy sauce
  • 3 tbsp sugar
  • 2 tsp unseasoned rice vinegar
  • ⅓ cup unsalted, roasted peanuts, crushed
  1. Heat oven to 425F. Toss the sweet potatoes and eggplant with 4 tbsp of the oil. Season with salt and black pepper and spread on a parchment-lined baking sheet.
  2. Cut the tofu into ½-inch cubes and spread on a second parchment-lined baking sheet. Roast both the veggies and the tofu for 25 minutes. Set aside.
  3. Meanwhile, mix together the cornstarch and 1 tbsp water in a small bowl until smooth.
  4. Heat the remaining tbsp of oil in a medium saucepan over medium-high heat. Add in the garlic and ginger and cook, stirring often, until garlic is golden, about 2 minutes. Add in the chili paste and cook, stirring, until darkened, about 30 seconds. Add in the crushed chiles, soy sauce, sugar, vinegar, and ½ cup water. Bring to a boil. Stir in the cornstarch slurry. Simmer, stirring, until the sauce thickens enough to coat a spoon, about 2 minutes. Let cool slightly.
  5. Toss the roasted veggies and tofu with the sauce. Serve topped with peanuts.
Adapted from Bon Appetit
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at