Kung Pao Tofu
Crispy pan-fried tofu cubes tossed in a bold, savory, and slightly spicy sauce with crunchy peanuts and vibrant bell peppers. A satisfying vegetarian take on the classic Chinese-American takeout favorite, ready in under 30 minutes.
For 4 servings
Prepare the Tofu and Sauce
- Cut the pressed tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with 1 tbsp of the soy sauce.
- Sprinkle 3 tbsp of cornstarch over the tofu and toss gently until each piece is evenly and lightly coated.
- In a separate small bowl, prepare the sauce. Whisk together the remaining 3 tbsp soy sauce, rice vinegar, Shaoxing wine, sugar, 1 tsp cornstarch, sesame oil, and water. Set aside.
Pan-Fry the Tofu
- Heat 1/4 cup of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
- Carefully add the coated tofu in a single layer, working in batches if necessary to avoid overcrowding the pan. This ensures maximum crispiness.
- Fry for 2-3 minutes per side, turning occasionally, until all sides are golden brown and crisp. This should take about 8-10 minutes total.
- Use a slotted spoon to transfer the cooked tofu to a paper towel-lined plate to drain excess oil.
Stir-Fry the Aromatics
- Carefully pour out the excess oil from the wok, leaving about 1 tbsp. Reheat the wok over medium-high heat.
- Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30-45 seconds until fragrant and the chilies darken slightly. Be careful not to burn them.
- Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until aromatic.
Combine and Finish
- Add the diced bell pepper to the wok and stir-fry for 2-3 minutes until it becomes tender-crisp.
- Give the prepared sauce a quick stir to recombine the cornstarch, then pour it into the wok. Bring to a simmer and cook, stirring constantly, until the sauce thickens, which should take about 1 minute.
- Return the crispy tofu to the wok along with the roasted peanuts and the green parts of the green onions.
- Toss everything gently to coat evenly in the glossy sauce. Serve immediately over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is non-negotiable for achieving a crispy texture. Use a tofu press or wrap the block in paper towels and place a heavy object on top for at least 30 minutes.
- 2For an authentic 'ma la' (numbing and spicy) flavor, lightly toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant before using.
- 3Control the heat by adjusting the number of dried red chilies. For more spice, snip the chilies in half and shake out the seeds before adding them to the wok.
- 4Stir-frying is a very fast cooking process. Ensure all your vegetables are chopped and the sauce is mixed before you turn on the heat.
- 5Don't overcrowd the pan when frying the tofu. Frying in batches gives the tofu space to brown and crisp up properly.
- 6This dish is best enjoyed immediately while the tofu is still crispy. The sauce will soften the tofu over time.
Adapt it for your goals.
Add More Vegetables
Incorporate other vegetables like diced zucchini, sliced mushrooms, or water chestnuts. Add them along with the bell peppers.
Nut Free VersionNut-Free Version
For a nut-free alternative, simply omit the peanuts. You can add toasted sunflower or pumpkin seeds at the end for a similar crunch.
Gluten Free OptionGluten-Free Option
To make this recipe gluten-free, substitute the soy sauce with tamari and ensure your Shaoxing wine is gluten-free or use a dry sherry.
Protein SwapProtein Swap
While this is a tofu recipe, the sauce and method work wonderfully with seitan, tempeh, or even rehydrated soy chunks (TVP).
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tofu is a complete protein, providing all the essential amino acids your body needs. It's a great option for muscle repair, growth, and overall body function, especially for those on vegetarian or vegan diets.
Rich in Isoflavones
Soy products like tofu are rich in isoflavones, which are plant compounds that may have various health benefits, including supporting heart health and bone density.
Contains Essential Vitamins and Minerals
This dish includes bell peppers, garlic, and ginger, which provide Vitamin C, antioxidants, and anti-inflammatory compounds that contribute to a healthy immune system.
Frequently asked questions
A typical serving of this Kung Pao Tofu contains approximately 450-550 calories, depending on the amount of oil absorbed during frying. This estimate does not include rice.