What People Love About This Recipe
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"Perfect spice level"
Adjustable heat from dried chilies
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"Crunchy peanuts are amazing"
Adds perfect texture contrast
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"Quick weeknight dinner"
Ready in under 30 minutes
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"Better than takeout"
Authentic Szechuan flavors at home
Recipe Overview
This classic Szechuan dish features crispy tofu cubes tossed in a spicy, tangy sauce with roasted peanuts, dried chilies, and Szechuan peppercorns. The signature numbing spice makes this dish truly authentic.
Pro Tips from the Comments
- Press the tofu: "Pressing out excess water makes the tofu so much crispier" - @tofumaster
- Toast the peppercorns: "Lightly toast Szechuan peppercorns first for maximum numbing effect" - @spicyfoodlover
- Add at the end: "Add peanuts last to keep them crunchy" - @homechef
Community Reviews & Tips
612 commentsShare Your Experience
I've been making kung pao for years and this vegan version is spot-on! The key is really getting the tofu crispy before adding the sauce. I double the Szechuan peppercorns because I love that numbing sensation. Serve over jasmine rice!
Made this for my meat-loving family and they couldn't tell it was vegan! The sauce is absolutely perfect - sweet, sour, and spicy all at once. Will definitely make again!
Great recipe! I added bell peppers and zucchini for extra veggies. Reduced the chilies for my kids and they loved it. The black vinegar really makes the sauce special.