Kung Pao Tofu
The best kung pao tofu is the kind you make at home! This recipe has the sweet, savoury, and spicy flavour of the takeout version that makes it so crave-worthy, but it’s made with wholesome ingredients and much less oil.
I always like the idea of takeout, but then by the time I get it home and open the box, the veggies are mushy, the tofu isn’t crispy anymore, and after I finish eating it, I feel ick from all that oil. So that’s why I am making an effort to make dishes like kung pao tofu myself and resisting the takeout temptation! This recipe has similar vibes to my General Tso tofu, with a lot more of a kick thanks to a hefty dose of fiery dried red chilies. And there’s no takeout disappointment here!
What Makes This Kung Pao Tofu BETTER Than Takeout
Crispy tofu, crunchy peanuts, colourful bell peppers, and that sticky, glossy sauce make kung pao tofu irresistible and this homemade version has it all and then some.
- Restaurant-style flavour. I didn’t take any shortcuts here because I wanted this recipe to stay true to the takeout version, so the ingredients here create those layers of authentic flavour.
- Not TOO sweet. You know how sometimes takeout sauces are so sweet, they make your mouth feel itchy? I did not want that in my version of kung pao tofu, so this sauce is lightly sweetened with maple syrup.
- Perfectly crispy tofu. Cornstarch and a hot skillet are the secret to crispy tofu that keeps its texture even after adding the sauce.
Notes on Ingredients
There are 3 different components for this recipe; I’ll break down each of them here. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Crispy tofu – You’ll need extra-firm tofu, cornstarch, soy sauce, rice vinegar, and vegetable oil for pan-frying. I made the tofu in a skillet here, but you could also use my air fryer tofu!
- Stir fry – Red and green bell peppers, garlic, ginger, whole dried red chilies, peanuts, and scallions.
- Kung pao sauce – Soy sauce (or tamari for a gluten-free option), rice vinegar, hoisin, maple syrup, sesame oil, cornstarch, Sichuan pepper, and water.
How to Make Kung Pao Tofu
Here’s a step-by-step look at the process of making this recipe.
- Coat the tofu. Toss the tofu with the cornstarch, soy sauce, and rice vinegar until evenly coated.
- Crisp the tofu. Pan-fry the tofu in hot oil until it’s golden and crisp on all sides; remove from the skillet.
- Cook the vegetables. Stir fry the bell peppers until just tender-crisp.
- Add the aromatics. Stir in the garlic, ginger, and dried chilies and cook until fragrant.
- Put it all together. Stir the tofu back into the pan with the peanuts and most of the scallions. Mix the sauce and pour it into the pan; cook until thick and glossy.
- Serve. Garnish with the remaining scallions and serve the kung pao tofu over rice or noodles.
Tips for Perfect Crispy Tofu
Here are a few additional tips for this kung pao tofu recipe that will help you if you’re not super familiar with cooking tofu.
- Don’t skip the pressing. This removes the moisture so the tofu gets crispy and it allows it to soak up the flavours you add to it better. Learn more here: How To Cook Tofu + Best Tips on Making the Most Delicious Tofu.
- Use refrigerated tofu. Not silken tofu, which comes in shelf-stable packaging. Silken tofu won’t get crispy; it’s best for using in recipes like miso tofu soup.
- Cook it right. The oil needs to be shimmering hot before you add the tofu, otherwise the tofu will absorb the oil and get soggy. Then, after adding the tofu to the pan, let it sit long enough to get crispy before you stir it.
Simple Recipe Tweaks
Want to switch things up? Here are a few options:
- Adjust the heat. Use fewer chilies or swap them out for a pinch or two of red pepper flakes.
- Try other veggies. Broccoli, zucchini, carrots, or snap peas would all work well.
- Swap the peanuts for cashews. Or leave the nuts out for a nut-free version of kung pao tofu.
Serving Suggestions
Serve kung pao tofu over jasmine rice, brown rice, rice noodles, or lo mein for soaking up the tasty sauce. I also love serving this dish with vegan fried rice or pineapple fried rice.
Storage and Reheating
- Refrigerator: Store leftover kung pao tofu in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm in a skillet set over medium heat or microwave until warmed through.
More Vegan Takeout Remakes
Enjoy friends! If you make this kung pao tofu, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Kung Pao Tofu
Ingredients
For the Tofu:
- 1 14-ounce block extra-firm tofu, pressed and cut into 1-inch cubes – 400g
- 2 tablespoons cornstarch, 16g
- 1 tablespoon soy sauce, 15mL
- 1 tablespoon rice vinegar, 15mL
- 2 tablespoons vegetable oil, for frying – 30mL
For the Stir-Fry:
- 1 red bell pepper, diced – 150g
- 1 green bell pepper, diced – 150g
- 4 cloves garlic, minced – 12g
- 1 tablespoon fresh ginger, minced – 15g
- 6 –8 dried red chilies, whole – 2–3g
- ½ cup roasted unsalted peanuts, 70g
- 2 scallions, sliced – 20g
For the Sauce:
- 3 tablespoons soy sauce, 45mL
- 1 tablespoon rice vinegar, 15mL
- 1 tablespoon hoisin sauce, 20g
- 1 tablespoon maple syrup, 20g
- 1 teaspoon sesame oil, 5mL
- 1 teaspoon cornstarch, 3g
- ¼ teaspoon ground Sichuan pepper, optional but traditional – 0.5 gram
- ¼ cup water, 60mL
Instructions
Cook the tofu:
- Place the tofu cubes in a bowl. Add cornstarch, soy sauce, and rice vinegar. Gently toss until every piece is evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until each side is golden and crisp. Transfer the tofu to a plate.
Start the stir fry:
- In the same skillet, add the red and green bell peppers. Stir-fry for 3–4 minutes until they begin to soften but still retain some crunch.
- Add the garlic, ginger, and dried red chilies. Stir for about 30 seconds until fragrant.
- Add the crispy tofu back to the skillet and toss to combine with the peppers and aromatics.
- Stir in the peanuts and most of the scallions, reserving a little for garnish.
Make the sauce and finish:
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, cornstarch, Sichuan pepper, and water.
- Pour the sauce into the skillet and cook for 1–2 minutes, stirring, until the mixture thickens and coats everything.
- Remove from heat and top with the remaining scallions. Serve right away with steamed rice or noodles.
Notes
- Refrigerator: Store leftover kung pao tofu in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm in a skillet set over medium heat or microwave until warmed through.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
