Kung Pao Tofu with Vegetables Recipe

This is a delicious Chinese dish that is made into a spicy sauce, combined with peanuts, vegetables, tofu and chilli peppers. The combination of stir fried vegetables along with the nutritious and protein packed Tofu makes this dish wholesome and delicious, when served along with brown rice.  

Cooking time
20 min



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This recipe is made healthier because it is not deep fried and uses oats and less oil


  • 200 grams firm tofu, cut into cubes
  • 200 grams yellow pumpkin (not typically added), cubed
  • 1 packet Saffola Chinese Oats
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves of garlic, grated
  • An inch piece of ginger, grated
  • 2 spring onions, along with the lead, chopped
  • 1/4 cup roasted peanuts, coarsely pounded
  • 1 teaspoon whole black peppercorns, coarsely pounded
  • 1 tablespoons soy sauce
  • 2 tablespoons corn flour (starch)
  • 1 teaspoon hot , sweet and chilli sauce
  • 1 teaspoon of sesame oil 
  • Salt to taste

How to make Kung Pao Tofu with Vegetables

  • To begin, prepare the Kung Pao sauce by mixing the corn flour, 1 cup of water, soy sauce, oats, chilli sauce, salt, peanuts, coarsely ground black pepper in a bowl. Mix well and keep aside. 
  • Next we will stir fry the vegetables in a wok; heat the sesame oil in a wok on medium high heat; add in the ginger, garlic, green and red peppers, spring onions and pumpkin. 
  • Sprinkle some salt and stir fry on medium high until the pumpkin is tender and cooked. Once the pumpkin is cooked, add in the tofu and the prepared Kung Pao Sauce.
  • Keep stirring the sauce with the vegetables, until you notice the sauce is thickening. Check the salt and spice levels and adjust to suit your taste.
  • Give the Kung Pao with Tofu and Vegetables a quick boil, and serve it along with brown rice for weeknight dinners. 

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