Kung Pao Tofu

What is Kung Pao Tofu?

Kung Pao Tofu is a plant-based variation of the popular Chinese-inspired Kung Pao dish. Instead of chicken, cubes of extra-firm tofu are cooked until crisp and combined with vegetables, dried red chilies, peanuts, and a flavorful stir-fry sauce.

The combination of crispy tofu, crunchy peanuts, spicy chilies, and sweet-savory sauce makes this tofu stir-fry especially satisfying.

If you enjoy bold flavors and quick meals, this recipe is an easy way to turn a package of tofu into a flavorful dinner.

Why You'll Love This Kung Pao Tofu

• Crispy and flavorful: Cornstarch gives the tofu a golden, crunchy coating.
• Easy weeknight dinner: Most of the ingredients cook quickly in one pan.
• Big flavor: Soy sauce, hoisin, rice vinegar, sesame oil, garlic, ginger, and chili sauce create a balanced sauce.
• Plant-based: This recipe is naturally vegan when your sauces are vegan-friendly.
• Customizable spice level: Use more or fewer dried chilies and hot sauce depending on your preference.
• Better than takeout: You get crispy tofu and a freshly made sauce without ordering out.

Ingredients

Exact measurements are listed in the recipe card below. Here's the breakdown of what goes in this tofu kung pao recipe

• Tofu Ingredients: Extra-firm tofu cut into cubes, I use cornstarch or rice flour to make it crispy and Sesame oil to add umami flavor
• Spices and Sauce Ingredients: Mix together low sodium soy sauce, hoisin sauce, rice vinegar, chili garlic sauce or sriracha (or any hot sauce), toasted sesame oil, sugar and cornstarch (or rice flour)
• Vegetable Stir Fry Ingredients : whole dried red chilies, garlic cloves and fresh ginger, red bell pepper and green pepper cut in squares, shallot quartered, green onion chopped and roasted peanuts. You can also add in diced celery, sliced carrots or zucchini.

Substitutions

I like to make recipes without complicated long list of ingredients. So, I am suggesting several alternatives/ substitutes to make this recipe using basic ingredients that are easily available.

• Instead of using light soy sauce and dark soy sauce, just use whatever soy sauce you have in hand. You can also use tamari or liquid coconut amino.
• Same goes for Chinese black vinegar, Shaoxing wine or Mirin (rice wine vinegar similar to sake) Most likely, you won't have these specialty ingredients in your pantry. Don't worry, use rice vinegar, white vinegar or lemon juice instead. In the pinch, balsamic vinegar also can be substituted.
• I am using sesame oil for intense Asian flavors. You can use other cooking oils including canola or avocado oil.

How To Make Kung Pao Tofu?

1. Prepare the tofu

Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the cubes with cornstarch or rice flour until lightly coated. The coating should be thin and even.

2. Crisp the tofu

Heat sesame oil in a large skillet or wok. Add the coated tofu in a single layer and cook until the pieces are golden and crisp on multiple sides. Transfer the crispy tofu to a plate while you prepare the vegetables.

Alternatively, you can use air fryer to make crispy tofu. Arrange coated tofu cubes on greased air fryer basket. Air fry at 350 F for 15 minutes, turning halfway in between. The cubes should be golden brown all around. Use them in stir fry as above. 

3. Make the sauce

Add the soy sauce, hoisin sauce, rice vinegar, chili garlic sauce or Sriracha, toasted sesame oil, brown sugar, and cornstarch to a bowl.

Whisk until smooth and set aside.

Pro Tip: Give the sauce another stir right before adding it to the pan because the cornstarch settles at the bottom.

4. Stir-fry the vegetables

Add the dried red chilies, garlic, and ginger to the same pan. Cook briefly until fragrant.

Add the red bell pepper, green bell pepper, and quartered shallot. Stir-fry until the vegetables are tender-crisp. You want the peppers to retain some bite rather than becoming completely soft.

5. Add the sauce and tofu

Give the prepared sauce another whisk and pour it into the pan.

Stir continuously as the sauce heats and thickens. Add the crispy tofu and toss everything together until the sauce coats the tofu and vegetables.

Finish with chopped green onions and roasted peanuts. Serve warm.

Serving Suggestions

This delicious tofu tastes amazing simply served over jasmine rice. You can also pair it with Asian noodle dishes like Vegetable Lo Mein Noodles, Chili Garlic Noodles, Rice Noodles Stir Fry . If you prefer rice, pair it with Vegetarian Fried Rice or Curry Fried Rice.

Storage

Kung pao tofu leftovers will stay well in the refrigerator for 3-5 days. Store it in airtight container. Reheat in microwave for 2 minutes in 30 second intervals.

I recommend not freeze this recipe because the texture changes significantly and becomes mushy.

Why press tofu before cooking?

Tofu is usually sold in a packet filled with water. If you don't press it and remove excess water, anything you make will be watery. So if you want to make crispy stir-fry recipes, pressing the tofu helps tremendously.

There are many good quality tofu presses available to buy. You can also do it without press. Put the tofu in a colander, keep a heavy object over the block of tofu (I use my stone mortal pestle) Let the water drain for 20 minutes. Blot excess water with paper towel and then cut it for your recipes.

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