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Ready for a meal that packs a punch? This Kung Pao Tofu is your answer-crispy tofu, crunchy peanuts, and a glossy, spicy-sweet sauce perfect for a flavor-packed meal. It's a takeout-style dish that's easy to make and bursting with bold, satisfying flavor!
When I need a quick dinner that wows, Kung Pao Tofu is my pick! Its golden tofu and crisp-tender veggies swim in a mouthwatering sauce, delivering big flavor and crunch that's perfect for busy evenings.
This pairs perfectly over jasmine rice or noodles for a hearty, satisfying base. If you want a full-on feast, serve it with my vegan fried rice and a refreshing soba noodle salad or an Asian chopped salad, and add miso-glazed carrots for a warm, umami-packed side that ties the meal together beautifully.
Ingredients in Kung Pao Tofu
Here's what you'll need, along with notes and substitute ideas:
- Tofu: Use firm or extra-firm for the best crispy texture
- Soy Sauce: Adds savory depth; tamari works for a gluten-free option.
- Dark Soy Sauce: Optional for richer color and flavor; skip if you don't have it.
- Chinese Black Vinegar: Brings tangy, malty depth to the sauce. Balsamic vinegar is a good substitute, delivering a rich, tart flavor, though it's slightly sweeter and less tangy, without the exact malty nuance.
- Rice Vinegar: Adds a bright, balancing tang that complements the deep, malty flavor of Chinese black vinegar or the sweeter notes of balsamic if substituted.
- Sugar: Balances the sauce's bold flavors. Brown sugar is preferred for its subtle molasses depth, but any sugar works.
- Sichuan Peppercorns: Optional for that tingly spice; reduce or omit for less heat.
- Dried Chinese Red Chilies: Traditional for heat; swap with arbol chilies or a pinch of red pepper flakes.
- Celery: Any crisp vegetable will work, such as bell pepper or snow peas.
- Roasted Peanuts: Adds a rich, nutty crunch; cashews work for a sweeter twist.
- Cornstarch: Creates a crispy tofu coating and thickens the sauce; add it gradually to avoid clumps.
- Green Onion: White parts cook with veggies (sub with shallot or white onion), the green part adds a fresh finish (chives are a good sub).
How to make it
While your tofu is pressing, you can prep the other ingredients to save time. Here's how to do the rest:
- Pat tofu dry, cube it, and toss with soy sauce in a bowl; let sit 5-10 minutes.
- Sprinkle cornstarch over tofu gradually.
- Keep folding gently until coated evenly.
- Whisk sauce ingredients in a small bowl and set aside.
- Heat oil in a large nonstick skillet over medium-high. Add tofu and cook undisturbed 2-3 minutes per side until crisp and golden. Transfer to a plate.
- Add more oil to the skillet over medium heat. Toss in dried chilies and cook 30 seconds until fragrant. Add peanuts, celery, and scallion whites; stir-fry 2 minutes until celery is tender-crisp. Add garlic and cook 30 seconds more.
- Return tofu to the skillet. Stir the sauce to recombine, then pour it in. Cook 1-2 minutes, tossing gently, until the sauce thickens and coats everything.
- Stir in scallion greens and serve hot.
FAQs
Yes, just skip the Sichuan peppercorns and reduce or deseed the dried chilies, or use a pinch of red pepper flakes for milder heat.
Yes! After tossing with cornstarch, place tofu cubes in a single layer in an air fryer preheated to 400° F (200° C). Lightly spray the tofu with oil, then air fry for 12-15 minutes, shaking or flipping halfway, until golden and crispy.
Yes! Preheat a stainless steel pan over medium-high for 1-2 minutes, then sprinkle a few water drops; if they bead and bounce around, it's ready (if they vanish instantly, wait longer). Add 1-2 tablespoons high-smoke-point oil (like avocado) until shimmering, then place cornstarch-coated tofu in a single layer, not touching. Cook undisturbed 2-3 minutes per side until golden, flipping carefully. If they are sticking, wait longer for the crust to form.
Yes, press and marinate the tofu, slice veggies, and make the sauce a day ahead. Fry the tofu fresh for the best texture. You can also double the sauce and store half in the fridge for another stir-fry within a week.
Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave for 1-2 minutes.
More Asian-inspired meals to love
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Recipe
Kung Pao Tofu
Ingredients
For the Tofu
- 1 14-ounce block extra-firm tofu , drained, pressed, and cut into ¾ -inch cubes (*see note # 1-2)
- 1 tablespoon soy sauce (low sodium if preferred. Use tamari for gluten-free)
- 2 tablespoons cornstarch
- 1-2 tablespoons cooking oil
For the Sauce
- 3 tablespoons soy sauce (low sodium if preferred. Use tamari for gluten-free)
- 1 teaspoon dark soy sauce (optional but recommended for depth. Sub regular soy sauce, or tamari for GF)
- 1 tablespoon Chinese black vinegar (sub balsamic) (*see note #3)
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil (toasted or regular)
- 2 tablespoons brown sugar or regular sugar
- ¼ teaspoon crushed Sichuan peppercorns (optional, for numbing spice - see note #4)
- ¼ cup water
For the Stir Fry
- 1 tablespoon cooking oil of choice
- 4-6 dried Chinese red chilies , halved and deseeded for less heat
- 3 cloves garlic , finely minced
- 2 ribs celery , sliced thin on the bias
- ½ cup roasted peanuts (unsalted)
- 4 green onions , white and green parts separated and sliced
Recommended Equipment
- 1 Large Non-Stick Skillet or Wok (*see note #5)
- Tofu Press (or heavy items (*see note)
- Whisk
- Paper towel-lined plate
Instructions
- Place tofu cubes in a medium bowl. Toss with soy sauce and let sit for 5 to 10 minutes.
- While the tofu is marinating, whisk together the soy sauce, dark soy sauce, black vinegar, rice vinegar, cornstarch, sesame oil, sugar, Sichuan peppercorns, and water in a small bowl to make the sauce. Set aside.
- Sprinkle the cornstarch over the tofu a little at a time, folding gently between additions until evenly coated and slightly tacky. Heat 1 tablespoon oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the tofu and cook undisturbed for 2 to 3 minutes per side until crisp and browned all over. Transfer to a paper towel-lined plate.
- Add a little more oil to the same skillet and place over medium-high heat. Add the dried chilies and cook for about 30 seconds until fragrant. Add the peanuts, celery, and white parts of the scallions. Stir-fry for 2 minutes until the celery is crisp-tender. Add the garlic and cook for another 30 seconds.
- Return the tofu to the pan. Whisk the sauce again, then pour it in. Cook for 1 to 2 minutes, tossing gently, until the sauce thickens into a glossy glaze. Turn off the heat and stir in the green onions. Serve hot over rice or rice noodles.
Notes
- Pressing Tofu: This step is key to removing excess moisture, giving tofu a firmer texture that browns nicely, avoids sticking to the pan, and absorbs the Kung Pao flavors beautifully. If you don't own a tofu press, wrap the block in several paper towels and place it on a rimmed plate. Set a heavy cast-iron skillet or similar weight on top and let it drain for 20-30 minutes. Pat dry to remove any surface moisture.
- Tofu Marinade: I kept it simple for a subtle underlying flavor since the sauce is bold. However, if you want to kick it up, I recommend adding 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar, and ½ teaspoon of granulated garlic. Just mix it together in the bowl before adding the cubed tofu, then toss gently.
- Black Vinegar: Balsamic vinegar differs from Chinese black vinegar, being sweeter and less tangy without the malty depth, but it's a great replacement when combined with rice vinegar, capturing the rich, tart kick.
- Sichuan Peppercorns: Brings a unique, tingly heat with a citrusy, slightly floral zing that's not like typical spicy peppers. Their numbing sensation enhances the dish's bold flavors, but you can skip them for a milder taste.
- Skillet: It's easier to use a non-stick skillet or wok, but a stainless steel pan can be used. See the FAQs in the post above for instructions.
- Prep: To save time, prepare ingredients while the tofu is pressing or press the tofu overnight in the fridge.
- Serving Ideas: Pairs beautifully with jasmine rice or noodles. Top with sesame seeds for an extra crunch.
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