Kung Pao Tofu Recipe

Introduction

Kung Pao Tofu is a flavorful and spicy vegetarian take on the classic Chinese dish. Crispy tofu pieces are stir-fried with bell peppers, peanuts, and a tangy, savory sauce for a satisfying meal. This dish is perfect served over steamed rice for a quick weeknight dinner.

Ingredients

• 2 (14.5 ounce) blocks extra-firm tofu
• 4 tablespoons cornstarch (for coating tofu)
• 4 tablespoons peanut oil (for frying tofu)
• 1/2 cup water
• 6 tablespoons soy sauce
• 1/4 cup rice wine
• 2 tablespoons seasoned rice vinegar
• 1/4 cup granulated sugar
• 2 teaspoons sesame oil
• 2 teaspoons ground Szechuan peppercorns
• 2 tablespoons cornstarch (for sauce)
• 1 tablespoon peanut oil (for stir-fry)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 4 green onions, white and green parts separated and cut into 1-inch pieces
• 6–10 whole dried red chilies, cut smaller if needed
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1/2 cup peanuts

Instructions

1. Step 1: Press the tofu by wrapping it in paper towels or a clean dry tea towel. Place a plate or pan on top and add weight, such as heavy books or a cast iron pan. Let it press for 30 minutes to an hour to remove excess moisture.
2. Step 2: Tear the pressed tofu into 1-inch pieces and toss gently with 4 tablespoons cornstarch in a large bowl to coat evenly.
3. Step 3: Heat 4 tablespoons peanut oil in a large non-stick pan or wok over medium-high heat. Fry the tofu pieces in batches, allowing them to brown on all sides until golden and crispy. Use a fork to carefully turn them. Transfer cooked tofu to a plate.
4. Step 4: In a medium bowl, whisk together water, soy sauce, rice wine, seasoned rice vinegar, sugar, sesame oil, ground Szechuan peppercorns, and 2 tablespoons cornstarch to make the sauce.
5. Step 5: Add 1 tablespoon peanut oil to the same pan. Stir-fry the red and green bell peppers, white parts of green onions, and dried red chilies over medium-high heat for 2–3 minutes.
6. Step 6: Add minced garlic and grated ginger to the pan, cooking for an additional minute until fragrant.
7. Step 7: Pour the sauce into the pan and stir constantly until it thickens and coats the vegetables.
8. Step 8: Return the tofu to the pan, then add the green parts of the onions and peanuts. Toss everything together to combine and heat through.
9. Step 9: Serve the Kung Pao Tofu hot over steamed rice.

Tips & Variations

• For extra crispy tofu, press it well to remove moisture and avoid overcrowding the pan when frying.
• Adjust the number of dried red chilies to control the heat level to your preference.
• Substitute peanuts with cashews for a different nutty flavor.
• Try adding diced zucchini or snap peas for extra vegetables.

Storage

Store leftover Kung Pao Tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. It is best enjoyed fresh but holds up well for leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Extra-firm tofu is recommended because it holds its shape better and crisps up nicely. Soft tofu is more delicate and may break apart during cooking.

What can I use if I don’t have Szechuan peppercorns?

Szechuan peppercorns have a unique numbing spice. If unavailable, you can omit them or substitute with a pinch of ground black pepper and a small amount of ground coriander for some floral notes, though the flavor will be different.

Kung Pao Tofu Recipe

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5 from 115 reviews

This vibrant and flavorful Kung Pao Tofu recipe offers a delicious vegetarian twist on the classic Chinese dish, featuring crispy pan-fried tofu coated in a rich, spicy, and tangy sauce with bell peppers, dried chilies, and peanuts. Perfect for a satisfying and protein-packed meal served over rice.

• Author: mia
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu and Coating

• 2 (14.5 ounce) blocks extra-firm tofu
• 4 tablespoons cornstarch
• 4 tablespoons peanut oil (for frying tofu)

Sauce

• 1/2 cup water
• 6 tablespoons soy sauce
• 1/4 cup rice wine
• 2 tablespoons seasoned rice vinegar
• 1/4 cup granulated sugar
• 2 teaspoons sesame oil
• 2 teaspoons ground Szechuan peppercorns
• 2 tablespoons cornstarch
• 1 tablespoon peanut oil (for stir-frying)

Vegetables and Extras

• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 4 green onions, white parts separated and cut into 1-inch pieces
• 6–10 whole dried red chilies, cut smaller if needed
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1/2 cup peanuts

Instructions

1. Press the tofu: Wrap the tofu blocks in paper towels or a clean dry tea towel. Place a plate or pan on the wrapped tofu and weigh it down with heavy books or a cast iron pan. Let it press for 30 minutes to an hour to remove excess moisture.
2. Prepare and coat tofu: Rip the pressed tofu into approximately 1-inch pieces and place them in a large bowl. Sprinkle 4 tablespoons of cornstarch over the tofu and toss gently to coat evenly.
3. Pan-fry the tofu: Heat a large non-stick pan or wok over medium-high heat and add 4 tablespoons of peanut oil. Once hot, add tofu pieces in batches to avoid overcrowding. Fry until golden brown on all sides, gently flipping with a fork. Transfer cooked tofu to a plate and repeat with remaining tofu.
4. Make the sauce: In a medium bowl, whisk together water, soy sauce, rice wine, seasoned rice vinegar, granulated sugar, sesame oil, ground Szechuan peppercorns, and 2 tablespoons cornstarch until well combined.
5. Stir-fry vegetables and aromatics: Add an additional tablespoon of peanut oil to the pan if needed. Stir-fry the red and green bell peppers, white parts of the green onions, and dried red chilies over medium-high heat for 2 to 3 minutes until slightly tender.
6. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for an additional 1 minute to release their aromas.
7. Cook the sauce: Pour the prepared sauce into the pan and stir constantly, allowing it to thicken and coat the vegetables evenly.
8. Combine tofu and finish: Return the browned tofu pieces to the pan. Add the green parts of the green onions and peanuts. Stir everything together until well combined and heated through.
9. Serve: Serve the Kung Pao Tofu hot over cooked rice for a complete and satisfying meal.

Notes

• For authentic flavor, use fresh ground Szechuan peppercorns; they impart the signature numbing spice characteristic of Kung Pao dishes.
• Pressing the tofu to remove excess moisture is crucial for achieving a crispy texture when pan-frying.
• Adjust the number of dried red chilies to control the spiciness according to your preference.
• This recipe is vegetarian and can be made vegan by ensuring the soy sauce is vegan-friendly.

Keywords: Kung Pao Tofu, vegetarian Chinese recipe, spicy tofu stir fry, Szechuan tofu, pan-fried tofu, vegetarian main dish