Kung Pao Tofu
Skip the take out and make this incredibly easy and delicious homemade kung pao tofu. The crispy tofu and colorful veggies tossed in absolutely perfect sauce. You will love this most flavorful, versatile meatless meal.
Servings: 6 CUPS
Calories: 390kcal
Cost: $7
Equipment
Ingredients
For the Crispy Tofu
- 1 (14 oz) extra-firm tofu cut into cubes excess water removed
- ¼ cup cornstarch or rice flour
- 2 Tablespoon sesame oil I used sesame oil
- Salt and pepper to taste
To make Kung Pao Sauce
- ¼ cup soy sauce or tamari or liquid coconut amino
- 1 Tablespoon Hoisin sauce
- 1 Tablespoon rice vinegar 15 ml
- 1 teaspoon chili garlic sauce or sriracha or any hot sauce, adjust to taste
- 1 Tablespoon toasted sesame oil 15 ml
- 2 Tablespoon sugar
- 2 Tablespoon cornstarch or rice flour
Vegetable for Stir-Fry
- 4-5 whole dried red chilies
- 1 Tablespoon grated garlic
- 1 Tablespoon grated ginger
- 1 medium green pepper cut in squares
- 1 medium red pepper cut in squares
- 1 shallot quartered
- 2-3 stalks green onion chopped
- ¼ cup roasted peanuts
Instructions
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.
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.
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.
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.
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.
Notes
Can I make Kung Pao Tofu without peanuts?
Yes. If you have a peanut allergy or don't have peanuts available, cashews can provide a similar crunchy texture. You can also leave the nuts out completely.How do I make crispy tofu?
Use extra-firm tofu, remove as much moisture as possible, coat the cubes lightly with cornstarch or rice flour, and cook them in a hot skillet without overcrowding.Is Kung Pao Tofu vegan?
Yes, this recipe can be vegan. Check the labels of your soy sauce, hoisin sauce, and chili sauce to make sure the brands you use are vegan-friendly.Can I make Kung Pao Tofu less spicy?
Absolutely. Reduce the dried red chilies and use less chili garlic sauce or Sriracha. You can always add more heat at the end.Nutrition
Serving: 1cup | Calories: 390kcal | Carbohydrates: 63g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Fiber: 4g | Sugar: 8g