This Kung Pao tofu is my go-to for a quick and easy meal on busy weeknights. In just 30 minutes, I can whip up a colorful, crunchy dish with crisp bell peppers and golden-brown tofu cubes. The bold sauce, roasted peanuts, and green onions make it a healthy, protein-packed meal that my family loves!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
This recipe is as versatile as it is convenient. Adjust the heat to your preference with the dried red chilies, and customize the vegetables based on what you have on hand. In under 30 minutes, you’ll have a great weeknight dish that’s not only comforting and satisfying but also healthy and packed with protein.
- Ready in 30 minutes. Quick weeknight dinner that’s packed with flavor.
- Comes together in one pan. This one-pan dish makes prep and cleanup super easy and convenient.
- Full of nutrients. This recipe is packed with protein and fiber without sacrificing flavor.
📋 Ingredients and notes
To make this Kung Pao tofu recipe, you’ll need firm tofu, vegetable oil, bell peppers, green onions, garlic, fresh ginger, roasted peanuts, red chilis, and sesame seeds. To make the sauce, you’ll need soy sauce, hoisin sauce, vinegar, cornstarch, sugar, and water.
Variations & Substitutions
- Tofu. Use a firm or extra firm tofu for the best results.
- Bell peppers. Use red and green bell peppers.
- Ginger. Use fresh ginger for the best flavor.
- Peanuts. Use roasted peanuts, or omit them to make the recipe nut-free.
- Dried red chilis. For a spicy kick, use red pepper flakes or Sichuan peppercorns. Omit the chilis entirely for a mild flavor.
- Soy sauce. Use tamari to make it gluten-free.
- Vinegar. Use rice vinegar or white vinegar.
- Cornstarch. To thicken the sauce.
- Sugar. Use brown sugar or honey.
📖 How to make Kung Pao tofu
Step 1:
Press the tofu to remove excess water. Wrap it in a towel and place a heavy object on top for 15-20 minutes. If you can pop the block of tofu in the freezer the night before, it makes it easier to cut it up. Once dried, cut tofu into cubes.
Step 2:
In a small bowl, mix together soy sauce, hoisin sauce, vinegar, cornstarch, sugar, and water until smooth. Set aside.
Step 3:
Heat 1 tablespoon of oil in a pan over medium heat. Add tofu cubes and fry until all sides are golden brown. Remove tofu from the pan and set aside.
Step 4:
In the same pan, add the remaining oil. Add dried red chilies, garlic, and ginger. Sauté for about 30 seconds until aromatic.
Step 5:
Add the bell peppers and stir-fry for a few minutes until they start to soften but are still crisp.
Step 6:
Return the fried tofu to the pan. Pour the prepared Kung Pao sauce over the tofu and vegetables. Stir well to combine. Allow the mixture to simmer for about 3-5 minutes or until the sauce thickens and coats the tofu and vegetables.
Step 7:
Stir in the green onions and roasted peanuts just before removing them from the heat. Garnish with sesame seeds if desired. Serve hot with steamed rice.
👩🏽🍳 Tips for the best Kung Pao tofu
⭐ Use extra-firm tofu. It holds its shape better when frying and stirring, giving you a firmer texture in the final dish. Pressing the tofu well beforehand will also help it absorb more flavor from the sauce.
- Toast the dried red chilies in the oil briefly before adding the garlic and ginger. This will release their aroma and flavor into the oil, enhancing the overall dish.
- Dissolve cornstarch completely in the sauce mixture before adding it to the pan. Stir continuously after adding the sauce to prevent lumps and ensure it thickens evenly.
👩🏽🍳 Troubleshooting FAQs
Kung Pao Tofu uses soy sauce, so it’s not gluten-free. However, you can substitute it with tamari and make sure that your hoisin sauce is labeled gluten-free.
While they’re both classic Sichuan dishes, Szechuan is known to be boldly spicy, while Kung Pao recipes are mildly spicy.
🍴 How to serve Kung Pao tofu
Serve Kung Pao Tofu over steamed rice or noodles for a delicious meal. It goes well with these smothered garlic green beans, crispy kimchi pancakes, and fried rice made with leftover rice!
🍴Storage and reheating suggestions
Store leftovers in an airtight container and refrigerate for up to 4 days.
You can also freeze it for 2-3 months. Thaw it overnight in the refrigerator before reheating.
To reheat, microwave it for 1-2 minutes or heat it on a stovetop over medium heat until warmed through.
🍴 More Asian-inspired recipes
If you like this recipe, check out my other delicious Asian-inspired recipes:
Gochujang Cauliflower (Whole Roasted or Wings!)
Daikon Salad
Quick Fried Rice with Leftover Rice
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Kung Pao Tofu
Ingredients
- 2 tablespoons vegetable oil, divided
- 14 oz firm tofu, drained and cut into 1-inch cubes
- 4 red chili, adjusted to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, medium, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 green onions, chopped
- ¼ cup roasted peanuts
- 1 teaspoon sesame seeds, optional, for garnish
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon vinegar, white or apple cider
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- ½ cup water
Instructions
- Press the tofu to remove excess water. This can be done by wrapping it in a towel and placing a heavy object on top for about 15-20 minutes. If you are able to pop the block of tofu in the freezer the night before, it makes it easier to cut them up.
- Once dried, cut the tofu into cubes.
- In a small bowl, mix together soy sauce, hoisin sauce, vinegar, cornstarch, sugar, and water until smooth. Set aside.
- Heat 1 tablespoon of oil in a pan over medium heat. Add tofu cubes and fry until all sides are golden brown. Remove tofu from the pan and set aside.
- In the same pan, add the remaining oil. Add dried red chilies, garlic, and ginger. Sauté for about 30 seconds until aromatic.
- Add the bell peppers and stir-fry for a few minutes until they start to soften but are still crisp.
- Return the tofu to the pan. Pour the prepared sauce over the tofu and vegetables. Stir well to combine.
- Allow the mixture to simmer for about 3-5 minutes, or until the sauce thickens and coats the tofu and vegetables nicely.
- Stir in the green onions and roasted peanuts just before removing from heat. Garnish with sesame seeds if desired.
- Serve hot with steamed rice.
Notes
-
- Use extra-firm tofu. It holds its shape better when frying and stirring, giving you a firmer texture in the final dish. Pressing the tofu well beforehand will also help it absorb more flavor from the sauce.
- Toast the dried red chilies in the oil briefly before adding the garlic and ginger. This will release their aroma and flavor into the oil, enhancing the overall dish.
- Dissolve cornstarch completely in the sauce mixture before adding it to the pan. Stir continuously after adding the sauce to prevent lumps and ensure it thickens evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
