Kung Pao Tofu
Kung Pao Tofu delivers the fiery, sweet, and tangy flavors of the classic Sichuan dish using extra-firm tofu in place of chicken. The tofu is coated in a sticky glaze, then stir-fried with crunchy vegetables and roasted peanuts for a satisfying mix of textures. The whole dish comes together in about 30 minutes.
Equipment
- Wok or large sauté pan
- Clean kitchen towel or tofu press
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients
Tofu Preparation
- 1 block extra-firm tofu 14 oz, pressed to remove excess water
- 2 tablespoons cornstarch for coating tofu
- 2 tablespoons neutral oil avocado or canola oil for frying
Kung Pao Sauce
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1.5 tablespoons rice vinegar
- 1 tablespoon hoisin sauce look for vegan-certified brands
- 1.5 tablespoons maple syrup or agave for a lighter sweetness
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch for sauce thickening
- ¼ cup water
Vegetables & Aromatics
- 1 tablespoon neutral oil for sautéing
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely minced
- 3 medium dried red chilies whole, deseeded for less heat
- 1 medium red bell pepper diced into chunks
- 1 medium zucchini sliced into half-moons
- ½ cup roasted unsalted peanuts
Garnish
- 2 stalks scallions sliced thin
- 1 teaspoon toasted sesame seeds optional
Instructions
- Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let sit for at least 15 minutes to remove moisture. Alternatively, use a tofu press.
- Cube and coat the tofu: Once pressed, cut the tofu into 1-inch cubes. Toss in 2 tablespoons of cornstarch until evenly coated. This helps achieve a crispy golden exterior.
- Fry the tofu: Heat 2 tablespoons of neutral oil in a wok over medium-high heat (around 375°F / 190°C). Add tofu and fry until all sides are golden brown, 6–8 minutes. Remove from pan and set aside on paper towel.
- Prepare the sauce: In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, cornstarch, and water. Set aside.
- Sauté aromatics: Add 1 tablespoon oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add dried red chilies and stir-fry for another 30 seconds, watching for a smoky aroma.
- Cook the vegetables: Add diced red bell pepper and zucchini. Stir-fry for 3–4 minutes or until just tender-crisp but still vibrant.
- Combine everything: Return the fried tofu to the wok. Pour in the prepared Kung Pao sauce. Toss everything to coat thoroughly, cooking for 2–3 minutes until sauce thickens and clings to the ingredients.
- Add peanuts and garnish: Stir in roasted peanuts and sliced scallions. Sprinkle with sesame seeds if desired. Remove from heat and serve hot.
Notes
- Sensitivity to spice: Remove seeds from dried chilies or reduce quantity to temper heat.
- Advanced tip: Freeze and thaw tofu beforehand to yield a sponge-like texture ideal for soaking up sauces.
- Substitutions: Use tempeh or seitan in place of tofu for added texture and protein.
- Make it nut-free: Substitute peanuts with roasted pumpkin seeds or omit completely.
Nutrition
Calories: 363kcalCarbohydrates: 27gProtein: 15gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 0.1mgSodium: 572mgPotassium: 670mgFiber: 4gSugar: 12gVitamin A: 1411IUVitamin C: 98mgCalcium: 85mgIron: 3mg
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