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Plate filled with chunks of paneer in a reddish brown gravy, mixed with red bell peppers, golden peanuts and sliced green onions. The rest of the plate is filled with steamed green leafy vegetables and steamed brown rice.

Kung Pao Paneer

This kung pao paneer pairs the flavor of kung pao sauce from your favorite Chinese American takeout with squeaky soft paneer!
Course Dinner, Lunch, Main Course
Cuisine Chinese, Indian
Keyword egg-free, kung pao, paneer, saucy, spicy, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 484 kcal

Ingredients

  • 2 tablespoons oil
  • 5 halved dried chilis
  • 1 teaspoon minced sliced ginger
  • 1 clove garlic minced
  • 1 green onion chopped
  • ¼ teaspoon ground white pepper optional
  • ¼ teaspoon ground Sichuan peppercorn optional
  • ½ teaspoon dark soy sauce
  • ½ teaspoon light soy sauce
  • ½ teaspoon cooking wine or mirin
  • ½ teaspoon vinegar ideally black vinegar but rice wine vinegar works too
  • ¼ teaspoon granulated sugar
  • 6 ounces paneer cubed
  • ½ bell pepper chopped
  • 1 teaspoon cornstarch
  • ¼ cup water
  • ¼ cup roasted peanuts chopped

Instructions

  1. In a medium pan set over medium-high heat, heat the oil. Once the oil is hot, add the aromatics (chilis, ginger, garlic and green onion). Add the white pepper and/or Sichuan peppercorn if using.
  2. Saute the aromatics until fragrant, then add the soy sauces, wine, vinegar, sugar, paneer and bell pepper. Cook until the bell peppers are slightly softened.
  3. Combine the cornstarch and water in a small bowl until completely combined, then add to the pan. Stir and cook until the sauce is thickened and the paneer.
  4. Top with the peanuts and serve hot with rice!

Recipe Notes

You can substitute another kind of vegetable for the bell peppers; if not quick cooking, pre-cook before adding to the sauce.

If you can’t find paneer, you can use another non-melting cheese (ie halloumi) or tofu.