Kung Pao Tofu

Ready for a meal that packs a punch? This Vegan 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!

Course Dinner

Cuisine Chinese-Inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 239kcal

Author Melissa Huggins

Equipment

1 Large Non-Stick Skillet or Wok (*see note #5)
Tofu Press (or heavy items (*see note)
Whisk
Paper towel-lined plate

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

US Customary - Metric

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.

Nutrition