Kung Pao Tofu

4.94 stars (32 ratings)

Kung Pao Tofu features pan-fried tofu, stir-fried veggies, and peanuts in a boldly flavored sauce. A plant based dinner everyone can get on board with, and it's easy to make.

Prep Time10

Cook Time15

Tofu pressing time1

Total Time25

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 395kcal

Author: Nora Taylor

Ingredients

Crispy Tofu

(2) 14.5 ounce blocks extra-firm tofu
4 tablespoons cornstarch
4 tablespoons peanut oil

Kung Pao Sauce

1/2 cup water
6 tablespoons soy sauce
1/4 cup rice wine
2 tablespoons seasoned rice vinegar
1/4 cup granulated sugar
2 teaspoons sesame oil
2 teaspoons ground Szechuan peppercorns see Notes
2 tablespoons cornstarch

Stir Fry

1 tablespoon peanut oil
1 large red bell pepper cut into 1-inch pieces
1 large green bell pepper cut into 1-inch pieces
4 green onions white separated from green and cut into 1-inch pieces
6-10 whole dried red chilies cut smaller if needed
5 cloves garlic minced
1 tablespoon fresh grated ginger
1/2 cup peanuts

US Customary - Metric

Instructions

Press and pan fry tofu

Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour.
Rip the tofu into 1-inch pieces and add to a large bowl. Sprinkle on the cornstarch and toss gently to coat.
Heat a large non-stick pan or wok (or cast iron) over medium-high heat and add the peanut oil to coat the pan. Once the oil is hot, add the tofu in batches. Let the tofu brown on all sides, it should be nice and golden all over. I use a fork to gently flip the pieces over in the pan.
Transfer the tofu to a plate nearby and continue frying until it's all cooked.

Make the sauce and finish the stir fry

Make the sauce: In a medium bowl, whisk all sauce ingredients together until well combined.
Add a little more oil to the pan if needed. Stir fry the bell peppers, white part of the onions and dried red chilies for 2-3 minutes over medium-high heat. Now add the garlic and ginger and cook for 1 more minute.
Pour the sauce into the pan and stir constantly until it thickens.
Now add the tofu back to the pan, along with the green parts of the onions and peanuts.
Serve over rice.

Notes

If you can't find Szechuan peppercorns, you may leave them out.
May leave out the dried chilies, but they do add a lot of flavor.
For gluten free, use tamari instead of soy sauce. For less sodium, use low sodium soy sauce.
For more heat, add a teaspoon or so of Sriracha hot sauce, especially if you leave out the dried chilies.
Instead of pan frying the tofu, you could either air fry or bake it, then add it in at the end with the veggies.
Leftovers will keep up to 3 days in the refrigerator. Reheat in a pan or microwave until warm.

Nutrition