Kung Pao Tofu (Better Than Takeout!)
Prep Time: 10 minutes
Cook Time: 15 minutes
Tofu Pressing Time: 1 hour
Total Time: 25 minutes (active time)
Servings: 6
Cuisine: Chinese-Inspired
Course: Main Dish
Recipe Description
This Kung Pao Tofu is a delicious homemade version of the classic takeout favorite. Featuring crispy tofu bites, vibrant vegetables, crunchy peanuts, and a rich, glossy sauce with just the right balance of sweet, savory, and spicy flavors, it’s a plant-based dinner that comes together quickly and satisfies every craving — no delivery required.
Ingredients
For the Crispy Tofu
- 2 blocks (14.5 oz each) extra-firm tofu, pressed
- 4 tablespoons cornstarch
- 4 tablespoons peanut oil (or avocado oil)
For the Kung Pao Sauce
- ½ cup water
- 6 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons seasoned rice vinegar
- ¼ cup granulated sugar
- 2 teaspoons sesame oil
- 2 teaspoons ground Szechuan peppercorns (optional)
- 2 tablespoons cornstarch
For the Stir Fry
- 1 tablespoon peanut oil
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 4 green onions, whites and greens separated, cut into 1-inch pieces
- 6–10 dried red chilies (adjust to taste)
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup roasted peanuts
Instructions
1. Prepare and Press the Tofu
- Wrap tofu blocks in paper towels or a clean kitchen towel. Place on a plate and weigh down with a heavy pan or books. Press for 30–60 minutes to release moisture.
- Tear or cut the pressed tofu into roughly 1-inch bite-sized pieces.
2. Coat and Fry the Tofu
- In a large bowl, gently toss the tofu pieces with 4 tablespoons of cornstarch until coated.
- Heat 4 tablespoons of peanut oil in a large non-stick skillet or wok over medium-high heat.
- Fry the tofu in batches, turning until golden and crispy on all sides. Remove to a plate and set aside.
3. Prepare the Sauce
- In a medium bowl, whisk together water, soy sauce, rice vinegar, sugar, sesame oil, Szechuan peppercorns (if using), and 2 tablespoons of cornstarch until smooth. Set aside.
4. Stir-Fry the Vegetables
- Heat 1 tablespoon peanut oil in the same skillet over medium-high heat.
- Add bell peppers, white parts of green onions, and dried red chilies. Stir-fry for 2–3 minutes.
- Stir in the minced garlic and grated ginger; cook for 1 additional minute until aromatic.
5. Combine and Finish
- Pour the prepared sauce into the pan. Stir constantly as it thickens (about 1–2 minutes).
- Return the crispy tofu to the pan along with the green onion tops and roasted peanuts.
- Toss everything together until evenly coated in the sauce.
6. Serve
- Serve immediately over steamed rice or noodles.
Recipe Tips & Variations
- No Press? No Problem: If short on time, buy pre-pressed tofu or press for at least 15 minutes.
- Alternative Proteins: Try this recipe with tempeh, chickpeas, or roasted cauliflower for variety.
- Control the Heat: Adjust the number of dried chilies or omit for a milder version. Add Sriracha or chili paste for extra spice.
- Gluten-Free Option: Replace soy sauce with tamari.
- Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Nutrition (Per Serving)
- Calories: 395 kcal
- Carbohydrates: 26g
- Protein: 18g
- Fat: 25g
- Saturated Fat: 4g
- Sodium: 1020mg
- Sugar: 11g
- Fiber: 4g
Frequently Asked Questions
Why press the tofu?
Pressing removes moisture, allowing the tofu to crisp perfectly when fried.
Can I reduce the spice level?
Yes! Use fewer dried chilies or omit them entirely for a kid-friendly version.
Can I freeze leftovers?
This dish is best fresh, but leftovers can be frozen for up to 1 month. Reheat gently to preserve texture.
Is this recipe suitable for meal prep?
Absolutely. Prepare the sauce and chop veggies ahead. Cook just before serving for best results.
Keywords
Kung Pao Tofu, Vegan Kung Pao, Crispy Tofu Stir Fry, Takeout at Home, Easy Plant-Based Dinner, Chinese-Inspired Tofu Recipe