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Vegan Gong Bao Tofu Recipe

Chef Jade January 24, 2024

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VEGAN GONG BAO TOFU

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Prep Time 20

Cook Time 25

Cuisine Chinese

Servings

Equipment

Wok or large skillet
Cutting board and knife
Mixing bowl
Measuring cups and spoons
Wooden spoon

Ingredients

For the tofu:

1 block 14 oz firm tofu, drained and cubed
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil

For the sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1/2 cup vegetable broth
2 tablespoons vegetable oil
2 garlic cloves minced
1- inch piece of ginger minced
1/2 teaspoon red pepper flakes
1/2 cup unsalted roasted peanuts
3 green onions sliced
Steamed rice for serving

Instructions

In a mixing bowl, combine the flour and salt. Gradually add the warm water, stirring with a mixing spoon until a dough forms.
Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
Cover the dough with a damp towel and let it rest for 15-20 minutes.
On a floured surface, use a rolling pin to roll out the dough into a thin rectangle shape, about 1/8 inch thick.
Brush the surface of the dough with 2 tablespoons of vegetable oil and sprinkle the chopped scallions on top.
Roll the dough tightly, starting from the short end, into a cylinder shape.
Cut the cylinder into 4-6 pieces.
Take one piece and press it down with your palm to flatten it. Roll it out again into a thin circle shape.
Repeat with the remaining dough pieces.
In a large skillet or griddle, heat some vegetable oil over medium-high heat. Once hot, add a pancake to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
Repeat with the remaining pancakes, adding more oil to the skillet as needed.
Serve the scallion pancakes hot with soy sauce or your favorite dipping sauce.

Notes

NUTRITIONAL FACTS:

Calories: 288 | Total Fat: 12g | Total Carbohydrates: 23g | Dietary Fiber: 5g | Protein: 22g

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