Kung Pao Tofu

Course: Dinner

Cuisine: Chinese

Diet: Vegan, Vegetarian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 245kcal

Author: Shruthi Baskaran-Makanju

Crispy vegan kung pao tofu — the chili-toasting step is what makes it taste like takeout. Pan-fried tofu, glossy sauce, 40 minutes.

Print Recipe Add to Collection

Ingredients

For the tofu and stir-fry:

1 14-oz block extra-firm tofu pressed
2 tablespoons neutral oil such as avocado or vegetable, divided
½ teaspoon kosher salt
4 dried red chilies
2 cloves garlic minced
1 tablespoon fresh ginger minced
3 green onions thinly sliced (white and green parts separated)
1 medium red bell pepper cut into 1-inch pieces
1 medium green bell pepper cut into 1-inch pieces
¼ cup roasted peanuts
1 teaspoon sesame seeds for garnish

For the sauce:

2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar unseasoned
1 tablespoon cornstarch
1 teaspoon granulated sugar
½ cup water
1 teaspoon toasted sesame oil

Instructions

Press the tofu for 15–20 minutes: wrap the block in a clean kitchen towel, set it on a plate, and place something heavy on top (a cast iron skillet works well). Pat dry with paper towels after pressing, then cut into 1-inch cubes.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, cornstarch, sugar, water, and toasted sesame oil until smooth and the cornstarch is fully dissolved. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer — work in two batches if needed to avoid crowding. Fry undisturbed for 3–4 minutes per side until golden brown and crisp. Season with the kosher salt. Remove from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same pan. Add the dried red chilies and toast for 20–30 seconds until they darken slightly and smell fragrant. This blooms the heat into the oil and flavors everything that follows.
Add the garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the bell peppers and stir-fry for 2–3 minutes until just tender but still crisp.
Return the tofu to the pan. Give the sauce a quick re-whisk (cornstarch settles), then pour over everything. Toss well and cook for 2–3 minutes, stirring, until the sauce thickens and clings to the tofu and vegetables.
Remove from heat. Stir in the peanuts and the green parts of the green onions.
Garnish with sesame seeds and serve immediately over steamed rice.

Notes

Press the tofu the night before and the active cook time is genuinely 20–25 minutes.
Don't crowd the tofu when frying — a single layer is the difference between crispy and steamed.
Dissolve the cornstarch fully before adding the sauce — undissolved cornstarch creates lumps and uneven thickening
Toast the dried chilies before adding anything else. Those 20–30 seconds in hot oil release the heat into the oil itself, seasoning everything that follows.
Use Tianjin or facing heaven chilies if possible (any dried red chili works; find them at Asian grocery stores or in the international aisle).
Adjust heat by using more chilies or fewer — 2 makes a mild version, 6 makes it genuinely spicy.
Serve over quinoa instead of rice for an extra 6g protein per serving.
Refrigerate in an airtight container for up to 3 days. The tofu softens as it sits in the sauce.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, 3–4 minutes. Microwave works but tofu loses crispness.

Nutrition