Kung Pao Tofu with Sriracha Jackfruit

Kung Pao Tofu with Sriracha Jackfruit
makes
3-4 servings
prep time
50 minutes
cook time
30 minutes
Ingredient List
  • 1 pound block of tofu
  • 3 tablespoons low-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 10.6-ounce package Upton’s Naturals Sriracha Jackfruit
  • 1-2 tablespoons peanut or canola oil

Stir Fry Sauce:

  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons white or apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch

 

  • 1 tablespoon peanut or canola oil
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 green bell pepper, chopped into 1-inch pieces
  • 2-3 ribs celery, sliced in 1-inch pieces
  • 1 green onion, sliced
  • 4-6 dried Sichuan red chili peppers*
  • 1/2 teaspoon crushed red pepper or Sichuan peppercorns (optional, for extra heat)
  • 1/2 cup roasted salted peanuts

 

  • 2 cups cooked rice for serving
directions
Press tofu for 10-15 minutes to remove excess water, then slice into 1-inch cubes and place in a shallow container. Mix together the soy sauce, water, rice wine vinegar, sesame oil, and garlic, and pour over the tofu cubes. Marinate for 30 minutes.

Drain the tofu marinade, then place in a dry bowl. Add the cornstarch and toss to coat, adding more cornstarch if necessary.

Heat the cooking oil in a large wok or pan over medium-high heat. Add the tofu and cook for 3-5 minutes on each side, until golden and crispy. Transfer to a plate, then cook the jackfruit for 2-3 minutes on each side and transfer to a plate. Alternatively, cook the tofu and jackfruit together if you have a large enough pan.

Mix together all the sauce ingredients in a small bowl.

Heat the 1 tablespoon cooking oil in the same wok or pan over medium-high heat, then add the garlic and cook for 30 seconds. Add the bell peppers and celery and stir-fry for 3-4 minutes until browned and tender.

Create a space in the center or to the side of the vegetables in the pan and add the green onion, Sichuan red chili peppers, crushed red pepper (if using), and peanuts, adding more oil if necessary. Stir-fry for 1 minute.

Add the tofu and jackfruit and mix. Stir the stir-fry sauce to incorporate the cornstarch, then slowly pour into the stir fry, stirring constantly. Cook for 2-3 more minutes, until the sauce thickens and the vegetables, jackfruit, and tofu are thoroughly coated.

Taste and adjust seasonings, then remove from heat and serve with rice.

*Sichuan red chili peppers are hot, so adjust the amount of peppers to your preferred level of spice. If you cannot find these peppers, substitute with dried Arbol chiles, Sichuan peppercorns, or crushed red pepper.
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