This homemade Kung Pao Tofu, made with perfectly crispy pan-fried tofu tossed in the most delicious sauce with peppers and onions, tastes way, way better than takeout. Since it’s loaded with protein and veggies, this vegetarian version of kung pao chicken is an all-in-one meal with no need for any sides. Serve it over a bed of fluffy steamed rice to soak up the spicy sauce, and you’ll have a perfect meal for any night of the week. Ready in just 25 minutes!
This kung pao recipe is one of my favorite dishes of all time. The kung pao sauce is made from scratch with a mixture of simple but intensely flavorful ingredients like soy sauce, vinegar, cooking wine, sesame oil, and more — which give it incredible flavor. It’s sweet, salty, savory, tangy, and spicy all at the same time! My family can’t get enough of it, and I’m always shocked by how much flavor you can add in such a short period of time. It’s a keeper!
Why You’ll Love This Kung Pao Tofu
Lightning fast. One of my favorite things about working with tofu is how quickly it’s ready to eat. You don’t have to worry about it being undercooked in the middle like chicken, and it fries in about 10 minutes. It’ll take longer to cook the rice than the entree! This is a fantastic weeknight dinner you’ll be glad to have in your back pocket!
Traditional flavors. Kung pao comes from the Sichuan province in China and has stood the test of time for a reason. There are many different variations, including some that use Sichuan peppercorns for their unique numbing sensation. It’s a spicy, delicious dish that is especially popular around Chinese New Year. You don’t have to wait for a special occasion, though. It’s great any time of the year!
All-in-one meal. Although it’s not exactly a one-pot meal since you’ll need to cook the rice separately, this dish is pretty close! You’ll fry the tofu in the same pan you use to cook the sauce and veggies, then spoon the whole mixture over a bed of steamed rice. It’s wonderful with some egg rolls or garlic cucumber salad for a restaurant-quality meal at home.
Ingredient Notes
To make this delicious kung pao tofu, you will need the following ingredients (full measurements in recipe card below):
extra-firm tofu – dried and cut into cubes.
cornstarch – for a crispy shell and also to thicken the kung pao sauce.
avocado oil – this oil can handle the high heat needed for frying. You can substitute with other vegetable oils as well.
soy sauce
vinegar – black vinegar is best if you can find it. I also like rice vinegar.
Chinese Shaoxing cooking wine – mirin is a good alternative.
sesame oil – this adds a nice nuttiness.
granulated sugar – for just enough sweetness to balance the savory flavors. Brown sugar or maple syrup are great alternatives.
bouillon powder – chicken or vegetable bouillon powder (to keep it vegan) has a concentrated savoriness that’s perfect for sauces.
ground white pepper – pepper is a must. I like the flavor of white pepper, but black pepper works great too.
vegetables – diced onion and red and green bell peppers.
aromatics – minced fresh ginger and garlic for lots of flavor.
dried red chili peppers – these dried chilies add a bold, warm heat.
roasted peanuts – adds the perfect crunch to contrast with the texture of the tender tofu and veggies.
green onion – add the finely chopped green onions right at the end.
Prepare tofu. Drain excess water out of the tofu and cut into 1 inch cubes. Use a paper towel to gently pat the tofu dry.
Coat tofu. In a medium mixing bowl, add the tofu and cornstarch. Toss well to completely coat. Set aside.
Make sauce. In another mixing bowl, add all the sauce ingredients including soy sauce, vinegar, Shaoxing cooking win, sesame oil, sugar, chicken bouillon powder, pepper, and cornstarch. Mix well until smooth.
Cook tofu. Heat oil in a large skillet until the hot oil sizzles, about 2 minutes. Add tofu and ensure they are evenly spaced apart. Sauté until browned on all sides, about 10 minutes. You might need to cook the tofu pieces in 2 batches to ensure they don’t stick to one another. Once cooked, set them aside on a plate.
Sauté veggies. In the same skillet, add onion, bell peppers, dried chili pepper, garlic, and ginger. Cook over medium-high heat until the vegetables are tender, about 3 minutes.
Add remaining ingredients. Add the sautéed tofu and sauce mixture. Stir well until the sauce thickens to your desired consistency and the tofu and vegetables are evenly coated with the sauce. about 3 minutes. Stir in peanuts and green onions.
Make it hot. This kung pao recipe has a little heat as it is, but you can easily make it scorching hot if you’d like. Add some cayenne pepper, sriracha paste, or sambal oelek for a super spicy sauce.
Use Szechuan peppercorns. Traditional kung pao sauce uses these numbing peppercorns that will give your mouth a tingly sensation. Look for them at Asian grocery stores or search online.
Add more veggies. You can easily load up on the stir-fried veggies if you’d like! Bok choy, broccoli, snow peas, and carrots would all taste great in this dish.
Make it vegan. For a vegan kung pao tofu recipe, use vegetable bouillon paste instead of chicken. The rest of the ingredients are already vegan!
Kung Pao Chicken. If you’re feeding meat eaters, you can also use chicken instead of tofu and make Kung Pao Chicken for a classic takeout option.
How to Serve
This kung pao tofu is delicious served on its own, or paired with some of my favorite Chinese side dishes including:
Ditch the delivery fees and make your own delicious Chinese food at home with these 60 Chinese Takeout Recipes.
Recipe Tips and Tricks
Dry the tofu well. The secret to really crispy tofu is drying it off to remove any excess liquid. If you have a little extra time, you can wrap the tofu and gently press it with a plate to remove any extra moisture.
Don’t overcook. It’s very easy to overcook the veggies and make them too soft, which isn’t very pleasant to eat. Only let them cook until they’re just almost done; they’ll finish cooking to perfection when you add the tofu bites back in.
Adjust the sauce. The cornstarch in the sauce will give it a glossy, smooth texture, perfect for spilling over your rice. It’s very easy to adjust the thickness to your preference. If you prefer a thinner sauce, don’t let the sauce cook very long. If you like it thicker, just keep stirring until it thickens up, but if it gets too thick, just add a splash of water to thin it back out.
Storing and Freezing Instructions
How to Store
Allow the kung pao tofu to cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
How to Reheat
I prefer to heat the leftovers in a skillet on the stove for 5-10 minutes. If the sauce has thickened, you can add a little extra water.
FAQ
What type of tofu is best for frying?
Hands down, you always want to use extra firm tofu for frying. It has the least amount of moisture out of all the different types, which keeps it from becoming too soft or crumbly in the frying pan. It’s perfect for this spicy kung pao tofu!
Which is spicier kung pao or general tso?
Although we certainly love both of these dishes, kung pao has a reputation for being pretty fiery. Both recipes call for very similar ingredients, but General Tso is usually a little sweeter and just a little bit less spicy. Of course, you can always adjust the heat level by varying the amount of spices and peppers you use.
Do you need to marinate the tofu for kung pao tofu?
Tofu usually needs plenty of time to soak up a marinade to have any noticeable flavor, but not for this great recipe! The fried shell will absorb the flavorful sauce, making every bite delicious without having to make a marinade at all.
More Vegetarian Chinese Recipes
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don’t forget to sign up for my email newsletter so that you don’t miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
This homemade Kung Pao Tofu, made with perfectly crispy pan-fried tofu tossed in the most delicious sauce with peppers and onions, tastes way, way better than takeout. Since it’s loaded with protein and veggies, this vegetarian version of kung pao chicken is an all-in-one meal with no need for any sides. Serve it over a bed of fluffy steamed rice to soak up the spicy sauce, and you’ll have a perfect meal for any night of the week. Ready in just 25 minutes!
Ingredients
For the tofu:
For the sauce:
For stir frying:
Instructions
Drain excess water out of the tofu and cut into 1 inch pieces. Use a paper towel to gently pat the tofu dry.
In a medium mixing bowl, add the tofu and cornstarch. Toss well to completely coat. Set aside.
In another mixing bowl, add all the sauce ingredients including soy sauce, vinegar, Shaoxing cooking win, sesame oil, sugar, chicken bouillon powder, pepper, and cornstarch. Mix well until smooth.
Heat oil in a large skillet until the hot oil sizzles, about 2 minutes. Add tofu and ensure they are evenly spaced apart. Sauté until browned on all sides, about 10 minutes. You might need to cook the tofu pieces in 2 batches to ensure they don’t stick to one another. Once cooked, set them aside on a plate.
In the same skillet, add onion, bell peppers, dried chili pepper, garlic, and ginger. Cook over medium-high heat until the vegetables are tender, about 3 minutes.
Add the sautéed tofu and sauce mixture. Stir well until the sauce thickens to your desired consistency and the tofu and vegetables are evenly coated with the sauce. about 3 minutes. Stir in peanuts and green onion.
How to store: Allow the kung pao tofu to cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
How to reheat: I prefer to heat the leftovers in a skillet on the stove for 5-10 minutes. If the sauce has thickened, you can add a little extra water.
Wow that was strange. I just wrote an really long comment but after
I clicked submit my comment didn’t appear. Grrrr… well I’m
not writing all that over again. Anyway, just wanted to say wonderful blog!
Wow that was strange. I just wrote an really long comment but after
I clicked submit my comment didn’t appear. Grrrr… well I’m
not writing all that over again. Anyway, just wanted to say wonderful blog!