Kung Pao Tofu

This amazing Kung Pao Tofu is going to blow your mind with its perfect balance of sweet, savory, and spicy flavors! Anyone who loves bold Asian flavors will absolutely fall in love with this dish. Plus, it’s ready in just 25 minutes, making it perfect for busy weeknight dinners.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Dairy-Free, Heart-Healthy, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 326 Calories, 23g Fat, 17g Carbs, 15g Protein.

Ingredients You’ll Need

Extra-firm tofu: You’ll need one 14 to 16-ounce package. Make sure it’s extra-firm because it holds its shape better when cooking and gives you that perfect crispy outside!

Reduced-sodium tamari or soy sauce: 3 tablespoons total, divided. I love using tamari because it’s naturally gluten-free, but regular soy sauce works great too.

Cornstarch: 1 tablespoon plus 2 teaspoons, divided. This is your secret weapon for crispy tofu and a perfectly thick sauce.

Water: Just 2 tablespoons for the sauce mixture.

Shaoxing wine or dry sherry: 1 tablespoon adds such a wonderful depth of flavor. If you don’t have either, you can skip it or use a splash of rice wine.

Rice vinegar: 1 tablespoon brings that perfect tangy brightness to balance all the flavors.

Toasted sesame oil: 2 teaspoons of this liquid gold adds amazing nutty flavor.

Molasses or sugar: Just 1 teaspoon. I actually prefer molasses because it gives a richer color and deeper flavor than regular sugar.

Peanut or neutral oil: 3 tablespoons total, divided. Canola or avocado oil work perfectly if you don’t have peanut oil.

Dried red Chinese chile peppers: 6 small ones, or you can use 1/2 teaspoon crushed red pepper if that’s what you have on hand.

Scallion: 1 medium one, cut into 1-inch pieces. These add such a nice fresh onion flavor and beautiful color.

How to Make Kung Pao Tofu

Step 1: Pat your tofu completely dry with paper towels. Cut it into 3/4-inch cubes. Pat the cubes dry again – this step is super important for crispy tofu! Toss the tofu with 1 tablespoon tamari and 1 tablespoon cornstarch in a medium bowl. Set aside while you prep everything else.

Step 2: Make your sauce by whisking together water, remaining 2 tablespoons tamari, Shaoxing wine, rice vinegar, sesame oil, molasses, and remaining 2 teaspoons cornstarch in a small bowl. Keep this right next to your stove – you’ll need it quickly!

Step 3: Heat 1 1/2 tablespoons oil in a large wok or cast-iron skillet over medium-high heat. Add the tofu in a single layer. Don’t move it for about 1 minute – let it get golden brown on one side. Then stir and keep cooking until all sides are golden brown, about 3 more minutes. Transfer the crispy tofu to a bowl.

Step 4: Add the remaining 1 1/2 tablespoons oil to the same pan. Toss in the chiles, scallion, garlic, and ginger. Cook for just 10 seconds – you’ll smell the amazing aromas right away! Add both bell peppers, onion, celery, and peanuts. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.

Easy and Quick Kung Pao Tofu Version

Want to make this even faster? You can use pre-cubed tofu if your store carries it! Also, buy pre-cut stir-fry vegetables from the produce section – you’ll need about 4 cups total. Skip the individual vegetable prep and just toss everything in at once. This cuts your prep time down to just 10 minutes!

Serving Ideas

This Kung Pao Tofu is absolutely perfect served over fluffy white rice or brown rice. You could also try it with quinoa for extra protein or cauliflower rice for a lower-carb option. It’s honestly a complete meal all by itself with all those colorful vegetables and protein-packed tofu!

Storage

Store any leftovers in the fridge for up to 3 days in an airtight container. To reheat, just warm it up in a skillet over medium heat for 3-4 minutes, stirring occasionally. You can also microwave it for 1-2 minutes, but the skillet method keeps the vegetables crispier.

Substitutions

No tofu? Try cubed tempeh or even cauliflower florets for a different twist. Can’t find Shaoxing wine? Dry sherry works great, or just skip it entirely. If you’re not a fan of peanuts, cashews or almonds work beautifully too. For a milder version, just reduce the chiles to 2-3 peppers or use less crushed red pepper.

Pro Tips

Super Crispy Tofu: The secret is really patting that tofu dry and not moving it around too much in the pan. Let it get golden!
Prep Everything First: This dish cooks fast, so have all your ingredients chopped and ready to go before you start cooking.
High Heat is Key: Keep that heat at medium-high throughout cooking. This gives you the best texture on everything.
Sauce Consistency: If your sauce seems too thick, add a tablespoon of water. Too thin? Cook it an extra 30 seconds.

FAQs

Can I make this ahead of time?

You bet! You can prep all your vegetables and make the sauce up to a day ahead. Just store everything separately in the fridge and cook it fresh when you’re ready to eat.

Is this recipe actually gluten-free?

Sure is, as long as you use tamari instead of regular soy sauce! Tamari is naturally gluten-free, while regular soy sauce contains wheat.

How spicy is this dish?

It has a nice gentle heat that most people can handle. If you’re sensitive to spice, start with just 2-3 chile peppers or 1/4 teaspoon crushed red pepper and add more next time if you want it hotter.

Can I use firm tofu instead of extra-firm?

You can, but extra-firm really works best because it holds its shape better during cooking. If you only have firm tofu, just be extra gentle when stirring and maybe press it for 15 minutes first to remove excess water.

I hope you love this Kung Pao Tofu as much as my family does! It’s become one of our go-to weeknight dinners. Let me know how it turns out for you – I’d love to hear about any fun variations you try!