Kung Pao Tofu

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.

You will also need measuring cups and spoons, paper towels or a clean kitchen towel, two mixing bowls, a whisk, a large non-stick pan, and a spatula or tongs.

How to Make the Best Kung Pao Tofu

1. 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.  

2. Coat tofu. In a medium mixing bowl, add the tofu and cornstarch. Toss well to completely coat. Set aside.

3. 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.

4. 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.

5. 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.
6. 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. 

7. Serve. Serve warm with steamed rice or fried rice.

How to Serve

This kung pao tofu is delicious served on its own, or paired with some of my favorite Chinese side dishes including:

• Vegetarian Fried Rice
• Vegetarian Chow Mein
• Steamed Buns
• Roasted Garlic Green Beans
• Spring Vegetable Stir Fry

Ditch the delivery fees and make your own delicious Chinese food at home with these 60 Chinese Takeout Recipes.

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

More Vegetarian Chinese Recipes

• 30 Vegetarian Chinese Recipes
• Tofu and Mushroom Stir Fry
• Asian Chopped Salad
• Vegetarian Chow Mein
• Crispy Bottom Pan-Fried Vegetable Buns (No Yeast)
• Vegetarian Spring Rolls

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