Vegan Kung Pao Chicken - Vegan and Oil-free Recipes
Full of sweet, salty, spicy, sour, and savory flavor, this Vegan Kung Pao Chicken is completely amazing and easy to make.
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Cooking tools:
- Tofu press
- Skillet
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Stove
- Freezer
- Pot
- Kitchen towel
- Paper towel
- Plate
Ingredients
- 1-15 oz block (about 450g) frozen and thawed firm tofu (see note 1)
- 2 medium bell peppers, diced
- Half a bunch of green onions, sliced
- 3-4 cloves of garlic (to taste), minced
- 1 inch ginger (to taste), minced
- 3 tbsp dry roasted peanuts (optional, see note 2)
- Cooked rice for serving, if desired
- ¼ cup soy sauce (use GF tamari if needed)
- ¼ cup water
- 2 tbsp hoisin (see note 3)
- 1 tbsp balsamic vinegar (or other)
- 1 tbsp cornstarch or arrowroot powder
- ½ tsp - 1 tsp Sichuan peppercorns or red pepper flakes, optional
- 2 tbsp soy sauce (use GF tamari if needed)
- 2 tbsp water
- 1 tbsp mirin or sherry
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