Fry or bake cubed firm tofu separately (do not marinate, just pat dry and fry or bake with oil, until golden & crispy on the outside). Proceed with step 2 for the sauce only. Skip to step 4 and proceed with the rest of the recipe. I would keep step 5, but cook tofu for ~1 minute.
I have made Kung Pao Tofu before and it's probably even better than the chicken. The tofu cubes absorb the sauce (hence, no marinating needed) and become little flavorful sauce bombs. Let us know how it turns out.
I agree with 70551. Also, to keep the original texture make sure not to use tofu that has been frozen. That will not stay cubed and actually become crumbly like ground meat. And I would marinate the tofu overnight in a vegan chicken or veggie broth. I believe it brings out more flavor in the dish.
No need to marinade the tofu, however I would strain for 30-60 minutes under a weight to extract some of the water, cut into cubes and fry in two batches. I would try to get enough crust on the tofu so they don't crumble into mush when added back in step 5.
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I have made Kung Pao Tofu before and it's probably even better than the chicken. The tofu cubes absorb the sauce (hence, no marinating needed) and become little flavorful sauce bombs. Let us know how it turns out.
No need to marinade the tofu, however I would strain for 30-60 minutes under a weight to extract some of the water, cut into cubes and fry in two batches. I would try to get enough crust on the tofu so they don't crumble into mush when added back in step 5.