Crispy Kung Pao Tofu with mixed vegetables in a spicy peanut sauce is served over brown rice in this spicy dish that takes only 30 minutes to make!
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Kung Pao Tofu, a delectable and savory dish, is a vegan rendition of the renowned Chinese classic, kung pao chicken. The sauce blends sweet, spicy, and tangy flavors using soy sauce, vinegar, hoisin sauce, and dried red chili peppers.
The tofu absorbs the bold flavors of the sauce, while the red and green peppers add crunch and balance to the dish. Toasted peanuts give this dish a decadent finish.
However, the winning component of this dish is how much healthier and balanced it is compared to Chinese take-out. It’s low in sodium, higher in nutrients, and as flavorful as the original.
The recipe takes only 30 minutes to make from start to finish, making it a tasty option for a busy weeknight. If you love the taste, smells, and textures of Chinese takeaway but want a healthy vegan version, this is the dish to make!
💗 Why You’ll Love This Kung Pao Tofu Recipe
- Crispy Tofu
- Spicy, Sweet, and Tangy Sauce
- 30 Minute Meal
- Healthy Version of Takeaway
- Vegan Friendly
- Customize the Spice Level
🥣 Ingredients and Notes
Tofu: Use firm or extra-firm tofu for the best texture. Silken tofu is too soft for this dish.
Sesame Oil: Adds a nutty flavor to the dish. You can substitute sesame oil with olive oil if you don’t have sesame oil.
Red and Green Bell Pepper: Cut the red and green pepper into thin slices. You could also use yellow or orange bell pepper if you choose.
Onion and Garlic: Opt for red onion, thinly sliced. Feel free to add more garlic.
Fresh Ginger: Finely mined.
Roasted Peanuts: Gives the dish a rich and nutty texture.
Hoisin Sauce: A combination of sweet and salty, hoisin sauce has a rich umami flavor profile.
Soy Sauce: Balances the flavors with hints of salt.
Rice Vinegar: Adds a touch of acidity to the sauce.
Brown Sugar: Helps to balance the richness and salty flavor with a hint of sweetness.
Red Pepper Flakes: Brings the heat. Add more or less depending on your taste preference.
📖 Variations and Substitutions
Gluten-Free: Soy sauce contains gluten. To make this recipe gluten-free, substitute soy sauce for tamari or coconut aminos.
Sichuan Peppercorns: Traditional kung pao is made with Sichuan peppercorns. If you can find them, try toasting them lightly before adding them to the pot.
More Veggies: Add more vegetables such as mushrooms, snowpeas, green beans, or beans.
🔪 Tools and Equipment
- A large wok or Dutch oven to stir-fry the tofu and vegetables.
- Mandoline for thinly slicing the vegetables.
- Large bowl for serving.
👩🏻🍳 How to Make Kung Pao Tofu
- Prepare the tofu using a tofu press. Drain and press the tofu for 10 to 20 minutes. When done, cut the tofu into cubes.
- Heat the sesame oil over medium-high heat in a large wok or Dutch oven. Add the tofu cubes and stir-fry until browned on all sides, stirring occasionally, about 5 minutes. Remove tofu from the pot and set aside on a plate lined with paper towels.
- Add the sliced red and green bell peppers, onion, minced garlic, and ginger to the same pot over medium heat. Cook until vegetables are tender, about 5 minutes.
- In a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes (if using).
- Add the tofu back to the pot with the vegetables. Pour the kung pao sauce over the fried tofu and vegetables, tossing to coat everything evenly. Add ¼ cup of water to the pot.
- Bring the mixture to a simmer, then reduce heat to low and cover the pot. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the tofu is heated.
- Add the roasted peanuts and stir to combine.
- Serve with brown rice and garnish with sliced green onions.
📝 Expert Tips
- Opt for firm or extra-firm tofu for Kung Pao Tofu to maintain its shape during cooking. Silken tofu is too delicate for stir-frying.
- Kung Pao Tofu is a quick stir-fry, so it’s crucial to have all ingredients chopped and ready before you start cooking to ensure everything is cooked to the correct doneness.
- Ensure your wok or skillet is properly preheated before adding the ingredients. A hot cooking surface ensures you get a crisp sear on the tofu.
- If you like softer peanuts that have absorbed more flavor, add them earlier.
- Adjust the spice level according to your preference. If you enjoy a milder dish, use fewer red pepper flakes. For extra heat, add more red pepper flakes or include Sichuan peppercorns.
❓ FAQS
Inspired by the legendary Qing Dynasty official Ding Baozhen, whose title was Kung Pao, this dish has a storied history that dates back to the 19th century. Legend has it that Ding Baozhen enjoyed spicy and flavorful food, so chefs in the Sichuan province created a dish in his honor.
Kung Pao tofu combines spicy, savory, sweet, and tangy. The peanuts in the dish give it a nutty flavor, while the onions, garlic, and ginger add aromatic notes.
This tofu dish has a gentle spice flavor profile. You can add more red pepper flakes, Szechuan peppercorns, or dried red chilies for more heat.
🍽 Serving Suggestions
Steamed Rice: Serve over a bed of fluffy steamed rice. The rice can absorb the flavorful sauce, creating a delicious and satisfying meal. Top with sliced green onions.
Noodles: Pair with your favorite noodles, such as rice noodles, soba noodles, or even udon.
Lettuce Wraps: Create refreshing and crunchy wraps by spooning into lettuce leaves. This is a lighter option if you don’t want the added carbs.
❄️ Storage
Refrigerate: Allow the leftovers to cool to room temperature. Transfer to an airtight container. Store in the fridge for up to 4 days.
Reheat: Warm in a skillet over medium heat or the microwave until the desired temperature is reached.
😋 More Vegan Asian Recipes!
Recipe
Kung Pao Tofu
Equipment
Ingredients
- 14 ounce extra firm tofu drained and pressed
- 1 tablespoon sesame seed oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 red onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ¼ cup roasted peanuts
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes
- ¼ cup water
For Serving
- green onions sliced
- 2 cups cooked brown rice
Instructions
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Add the tofu cubes and cook until browned on all sides, stirring occasionally about 5 minutes. Remove tofu from the pot and set aside.
- In the same pot, add the chopped red and green bell peppers, onion, garlic, and ginger. Cook until vegetables are tender, about 5 minutes.
- In a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes (if using).
- Add the tofu back to the pot with the vegetables. Pour the sauce over the tofu and vegetables and stir to coat everything evenly. Add ¼ cup of water to the pot.
- Bring the mixture to a simmer, then reduce heat to low and cover the pot. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the tofu is heated.
- Add the roasted peanuts and stir to combine.
- Serve hot with brown rice and garnished with sliced green onions if desired.
Notes
- Opt for firm or extra-firm tofu for Kung Pao Tofu to maintain its shape during cooking. Silken tofu is too delicate for stir-frying.
- Kung Pao Tofu is a quick stir-fry, so it’s crucial to have all ingredients chopped and ready before you start cooking to ensure everything is cooked to the correct doneness.
- Ensure your wok or skillet is properly preheated before adding the ingredients. A hot cooking surface ensures you get a crisp sear on the tofu.
- If you like softer peanuts that have absorbed more flavor, add them earlier.
- Adjust the spice level according to your preference. If you enjoy a milder dish, use fewer red pepper flakes. For extra heat, add more red pepper flakes or include Sichuan peppercorns.
- Serve over rice, noodles, or in lettuce wraps.
- Store in the refrigerator in an airtight container for up to 4 days.
Ned
Made this for meatless Monday and it was a hit with our kids! They really enjoyed it and can’t wait for me to make it next!
MacKenzie
I made this yesterday. The flavors are fantastic. So much better than takeout and done in 30 minutes! A must at this house 🙂
Sandra
Did you actually make this in 30 minutes? Looks like at least 45 minutes to me.
Dannii
I am always looking for new ways to cook with tofu and this was delicious. The sauce was amazing too.
Kechi
What a refreshing stir fry recipe! I want to try this later today and I hope to add mushrooms as well! I can’t wait.