How to Make the Perfect Kung Pao Tofu Stir Fry
Chinese · Medium · 32 min · 3 servings
This vegan take on the beloved Kung Pao features crispy golden tofu cubes tossed with dried red chilies, roasted peanuts, and a sweet tangy spicy sauce. It is a plant-based dish so satisfying that even dedicated meat eaters cannot stop going back for more.
Why this recipe works
This Kung Pao Tofu Stir Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 32 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 355 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 14 oz extra firm tofu pressed and cut into 1 inch cubes
- 0.5 cup roasted peanuts
- 8 whole dried red chilies
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
Step by step instructions
Step 1: Press and Crisp the Tofu
Press the tofu for at least 15 minutes to remove as much moisture as possible. Cut into cubes, toss with a tablespoon of soy sauce and cornstarch, then pan fry in the wok with 2 tablespoons of oil until golden and crisp on all sides.
Step 2: Make the Kung Pao Sauce
Whisk together the remaining soy sauce, rice vinegar, sugar, and a teaspoon of cornstarch in a small bowl. Set the sauce nearby because you will need it quickly once the wok gets going.
Step 3: Cook the Aromatics
Remove the tofu and add the dried chilies to the wok, stirring for about 30 seconds until they darken slightly and become fragrant. Add 3 cloves of minced garlic and a teaspoon of freshly grated ginger and stir for another 30 seconds.
Step 4: Toss Everything Together
Return the crispy tofu to the wok and pour in the sauce, tossing vigorously so every cube is coated. Cook for 2 minutes until the sauce thickens and clings beautifully, then stir in the roasted peanuts and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- extra firm tofu → chicken breast cut into cubes for the traditional non-vegan version of this dish
- roasted peanuts → cashews or sunflower seeds work wonderfully for a different nutty crunch
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the pressing step leaves the tofu too wet and it will fall apart in the wok rather than crisping up
- Adding the sauce too early causes it to burn onto the wok before the tofu is properly heated through
Nutrition facts
Per serving: 355 calories, 18g protein, 22g carbs, 22g fat, 4g fiber.
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