Kung Pao Tofu

This Kung Pao Tofu is a healthy, vegetarian version of your favorite Chinese takeout. Stir fried veggies and tofu are tossed in a sweet and spicy sauce for a delicious meal that only takes 25 minutes to make!

This easy Kung Pao Tofu recipe tastes restaurant-quality, but takes less than 30 minutes to make. Loaded with colorful vegetables and salty, sweet Kung Pao sauce, this meal is vibrant, spicy, and loaded with flavor.

I love making this dish on weeknights for my family. We love the spicy, complex flavors and how filling this dish is. It's absolutely delicious over rice or noodles.

Fun Fact: Tofu was first made 2,000 years ago in China. Legend has it that it was first discovered after a cook spoiled soy milk by adding seaweed. Today it is made curdling soya milk, which is then pressed into a solid block.

Ingredients- Notes & Substitutions

For Kung Pao Sauce:

• Regular and dark soy sauce: Regular soy sauce is salty while dark soy sauce is thicker and slightly sweeter. The combination helps give the sauce a unique flavor.
• Rice vinegar: Made from fermented rice, rice vinegar is mild and a little sweet and is one of the key ingredients in Asian cuisine.
• Hoisin sauce: Hoisin sauce is salty, sweet and tastes a little bit like American barbecue sauce. It has a slightly sweet flavor that mixes well with the other sauces and seasonings in the sauce.
• Brown sugar: You can use regular brown sugar or palm sugar, if you prefer.
• Sesame oil: I use regular sesame oil in my Kung Pao tofu, but you can also use toasted sesame oil, which is a bit stronger.
• Red pepper flakes: Just a little bit adds a nice kick to the dish. Leave out the red pepper flakes for a mild sauce.
• White pepper powder: White pepper powder is another seasoning common in Asian cooking and adds a unique flavor. If you don't have any, you can also use freshly ground black pepper.
• Cornstarch: Cornstarch helps thicken the sauce, allowing it to cling to the other ingredients.

For the Stir-Fry:

• Extra-firm tofu: Prep your tofu ahead of time by wrapping it in towels or paper towels, then placing a heavy object on top, like a cast iron skillet. Let your tofu drain for at least 30 minutes, then cut in ½-inch cubes.
• Minced ginger: Use a ½-inch piece of fresh ginger.
• Red bell pepper: Red bell peppers are the sweetest color and the most ripe, though you can substitute a slightly less sweet orange or yellow bell pepper (like I have in this recipe).
• Onion: Use a white or yellow onion, separated and cut into 1-inch pieces.
• Zucchini: Sautéed zucchini is sweet, mild, and tender, and is perfectly for soaking up the Kung Pao sauce.
• Spring onion: Cut slices of both the green part and white stem, placing them in separate bowls.
• Roasted peanuts: Roasted peanuts or other nuts are optional, but they add a nice nutty crunch to the finished recipe.

Step by Step Instructions for Kung Pao Tofu

• Make the sauce: Add all the ingredients listed for Kung Pao sauce in a mixing bowl or cup. Using a fork or whisk, combine to get a smooth sauce. (pic 1)
• Marinate the tofu: Pour 2 tablespoons of the kung pao sauce over the tofu pieces. Toss well and keep aside while you prep other ingredients. (pic 2)
• Cook the tofu: Heat a wide non-stick skillet on high-heat. When hot, add 1 tablespoon oil. Using tongs add the tofu pieces. Let them brown for 1-minute, then flip and brown on the other side for another minute. Remove the tofu pieces on a plate and keep aside. (pic 3) Alternatively, you can air fry the tofu using this recipe.
• Cook the aromatics: Add the remaining tablespoon of oil, add ginger, garlic and saute for 30 seconds to cook away the raw smell. (pic 4)

• Saute the veggies: Add onion, peppers, sliced spring onions (white part) and saute for 2 minutes. (pic 5)
• Add the rest of the ingredients: Add tofu, sliced zucchini and the kung pao sauce. (pic 6)
• Finish cooking: Stir everything until the sauce coats everything and thickens, takes another minute. Turn off the heat. (pic 7)
• Garnish and serve: Garnish with roasted peanuts and the reserved spring onion greens. Enjoy with steamed jasmine rice. Alternatively use cauliflower rice for a low-carb meal. (pic 8)

Storing & Reheating

Store any leftovers in an airtight container for 3-4 days in the refrigerator. Alternatively, you can freeze this for up to a month.

To reheat, simply microwave for 1 minute or stir-fry in a non-stick skillet until it warms through. You may have to add 1-2 tablespoons of water to loosen the sauce. If frozen, thaw it in the fridge overnight, then follow re-heating instructions.

Recipe Tips & Notes

• Lower carbs: Serve your Kung Pao Tofu on top of cauliflower rice for a meal with fewer carbs. You could also eat it with spaghetti squash or zoodles. To skip coconut sugar, substitute with 1 teaspoon of erthyrol sweetner, and add more if needed.
• Decrease the heat: Use black pepper instead of white pepper powder and leave out the red pepper flakes for a more mild meal.
• Gluten free: Use gluten free tamari instead of soy sauce and gluten free hoisin sauce for a wheat-free Kung Pao Tofu.

Frequently Asked Questions

More Asian Recipes From My Kitchen

• Air fryer Tofu
• Thai Green Curry with Tofu
• Chicken Lo Mein
• Kung Pao Spaghetti
• Vegetable Chow Mein
• Thai Red Curry Soup
• Panang Curry Chicken
• Massaman Curry
• Thai Red Curry Salmon

📖 Recipe