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Kung Pao Tofu (vegan)

Are you up for a culinary journey to the southwest of China? Then welcome to this wonderful recipe! It is quick, very tasty and a lot of fun because it is so wonderfully different and slightly fiery. The special feature of this recipe is above all the Szechuan pepper, which gives the Kung Pao Tofu that extra kick, just like the classic recipe.

Duration 20 minutes
Ingredients for 2 large or 3 medium portions
For the sauce:
For the pan:
  • rice of your choice (here: Basmati rice)
  • 50g pure peanuts
  • 2 tablespoons peanut oil
  • 1 block Naturtofu (200g)
  • 2 spring onions
  • 1-2 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • 1 tsp Szechuan pepper*
  • ½ TL chili powder²
  • 20g ginger
  1. cook rice according to package instructions or prepare it in the digital rice cooker* (see above in the blog post)
  2. peel the peanuts and roast them slightly in a pan (or in a wok) without oil on a light heat, stirring constantly, filling them into a bowl and putting them aside
  3. cut the tofu into cubes, add peanut oil to the pan, heat it up and fry it on a medium heat until crispy (about 8-10 minutes), also put it in a bowl and put it aside
  4. cut spring onions into small rings, chop peppers, chop garlic and ginger
  5. mix sauce ingredients in a cup
  6. szechuan pepper* coarsely mortar or carefully crush with the back of a spoon on a small board
  7. fry the white of the spring onions for 2-3 minutes with the remaining oil from the pan
  8. add chilli powder, Szechuan pepper, ginger, garlic and paprika, also fry for 2-3 minutes
  9. add the sauce and fry for another 1-2 minutes so that the sauce can thicken
  10. then add the tofu and peanuts, stir a little and heat up again, ready
  11. serve with rice and remaining green spring onion rings
¹ Other sugars are also conceivable. However, I prefer to use coconut blossom sugar, as it does not allow the blood sugar level to rise so quickly.
² Depending on how spicy you like your food, you can also use a little more or less.
Nutritional values for 1 medium portion without rice
363 kcal