Kung Pao Tofu with Eggplant

You're going to love this Kung Pao Tofu. Tofu marinated in a sweet, spicy, and salty sauce and sautéed with bell peppers, red chilis, and eggplant for an easy vegan meal. Made in under 30 minutes!

5 from 2 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 296kcal

Author: Sarah McMinn

Ingredients

Tofu

16 oz. extra-firm tofu, cut into 1" cubes
2 tbsp. soy sauce
2 tbsp. mirin
2 tbsp. sesame oil
2 tsp. cornstarch

Kung Pao Sauce

⅓ cup vegetable broth
¼ cup soy sauce
2 tablespoon mirin
1 inch fresh ginger, grated
2 cloves garlic, minced
1 tbsp. maple syrup
1 ½ tsp. cornstarch

Vegetables

3 tbsp. sesame oil, divided
1 red bell pepper, seeded and thinly chopped
5 dried red chilis
1 ½ cup eggplant, cut into ½" cubes
3 green onions, chopped
¼ cup raw cashews

US Customary - Metric

Instructions

Begin by making the tofu. Cut the tofu into 1" cubes and place in a large Ziplock bag. Whisk together the soy sauce, mirin, sesame oil, and cornstarch until the cornstarch as dissolved. Pour the sauce over the tofu and let it marinate for 10 minutes while you prepare everything else.
Whisk together the ingredients for the Kung Pao sauce and set aside.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil. Once the oil is hot, add the marinated tofu, along with the extra marinade. Stir fry the tofu for 5-7 minutes, stirring occasionally, until the tofu begins to brown. Remove from heat and transfer the tofu into a small bowl.
Add the remaining sesame oil to the pan. Once the oil is hot, add the bell pepper, chilis, eggplant, and green onions. Sauté for 3-4 minutes until the vegetables are tender. Add the prepared sauce to the pan and bring to a boil, stirring constantly. Once the sauce begins to thicken, return to tofu to the pan and stir fry it along with the vegetables for 2-3 more minutes.
Stir in cashews. Remove from heat and serve immediately with steamed rice.

Notes

For best results, eat this recipe shortly after it’s made. However, if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

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