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

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📖 Recipe

Kung Pao Tofu

Aneesha Gupta

Kung Pao Tofu is a healthy, vegetarian version of your favorite Chinese takeout with stir fried veggies & tofu in a sweet & spicy sauce.

4.72 from 7 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine American, Asian, Chinese

Servings 4

Calories 238 kcal

Equipment

• ▢
  Frying Pan

Ingredients

  

1x2x3x

Kung Pao sauce

• ▢ 2 tablespoons dark soy sauce
• ▢ 2 tablespoons regular soy sauce
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon hoisin sauce
• ▢ 2-3 teaspoon coconut palm sugar or brown sugar (adjust to taste)
• ▢ 1 teaspoon sesame oil
• ▢ ½-1 teaspoon red pepper flakes reduce or skip as per taste
• ▢ ½ teaspoon white pepper powder (reduce to ¼ for mild) or ¼ teaspoon black pepper
• ▢ ¼ cup water
• ▢ 2 teaspoon cornstarch

Stir-Fry Ingredients

• ▢ 2 tablespoon avocado oil or olive
• ▢ 14-16 oz. extra-firm tofu cut in ½-inch cubes
• ▢ 2 garlic cloves minced
• ▢ 2 teaspoon minced ginger ½-inch ginger
• ▢ 1 red bell pepper cut in 1-inch pieces
• ▢ ½ onion cut in 1-inch pieces and separated
• ▢ 1 zucchini cut in ½-inch pieces
• ▢ 1 celery rib sliced thin
• ▢ 1 spring onion green and white stem sliced thin separately
• ▢ ¼ cup roasted peanuts or nuts or choice (garnish)

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Instructions

 

• 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.
  
• Pour 2 tablespoons of the kung pao sauce over the tofu pieces. Toss well and keep aside while you prep other ingredients.
  
• 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. Alternatively, you can air fry the tofu using this recipe.
  
• Add the remaining tablespoon of oil, add ginger, garlic and saute for 30 seconds to cook away the raw smell. Add onion, peppers, sliced spring onions (white part) and celery and saute for 2 minutes.
  
• Add tofu, sliced zucchini and the kung pao sauce. Stir everything until the sauce coats everything and thickens, takes another minute. Turn off the heat.
  
• Garnish with roasted peanuts and the reserved spring onion greens. Enjoy with steamed jasmine rice. Alternatively use Cauli rice for a low-carb meal.

Video

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.

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 238kcal | Carbohydrates: 15g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1189mg | Potassium: 499mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1139IU | Vitamin C: 49mg | Calcium: 65mg | Iron: 2mg

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