Kung Pao Tofu

This Kung Pao Tofu is a vegetarian take on the classic Chinese American staple, kung pao chicken. My version features crispy pan-fried tofu, veggies and a sticky spicy sweet kung pao sauce.

this Recipe

This Kung Pao Tofu is incredibly delicious– pan-fried crispy tofu, stir-fried veggies, and a bold, fiery sauce. This meat-free dinner is a vegan twist on the takeout classic.

Why I Love This Recipe

I recently made this Kung Pao tofu for both my mom and my husband and both raved about how good it was– the flavor, the level of spicy, the chewy, crispy tofu bits. This really is one dinner that we all couldn’t get enough of.

Similar to my cashew tofu stir fry, this one features crispy, pan fried tofu that’s then coated in a spicy, kung pao sauce. I add in red bell peppers, onions, ginger, garlic and scallions for extra flavor and nutrition.

While you can adjust the spice level depending on how many red chili peppers you use, this recipe is for spice lovers! With just the right amount of tingle, it pairs perfectly with cool rice and crunchy peanuts.

Ingredient Notes

• Black Vinegar: Chinese black vinegar is traditional in authentic Kung Pao chicken, and used here to add a distinct sourness and subtle fermented flavor for a little more richness and umami. If you don’t have black vinegar, you can use 1 tablespoon of balsamic vinegar combined with 1 tablespoon of rice wine vinegar.
• Cornstarch: Cornstarch helps thicken the sauce and is used to toss the tofu to create a crispy texture. Other starches, like arrowroot or potato starch, will also work.
• Bell Pepper: I like using a red bell pepper for the color and subtle sweetness, but orange, yellow, or green can also work.
• Red Chili Pepper: I use red Thai chili peppers for this recipe, as this is where the heat comes from. The more you use, the spicier your Kung Pao tofu will be. I used 6 when testing and found it spicy (but perfect for me).
• Peanuts: I like peanuts, but cashews will also work. I use raw peanuts and then toast them right before using, but roasted and salted peanuts also work.

Equipment

You can make this Kung Pao Tofu in a regular skillet, but I highly recommend a wok if you have one. This is the wok I have, and I swear by it for perfect stir-fried veggies.

The high, sloped sides of the wok make it easier to toss and stir the ingredients together without them spilling out, which allows for even cooking. The concave shape of a wok also means you need less oil!

While I don’t shy away from cooking with oil, I do try to be somewhat mindful of my use, and a wok’s smaller bottom lets the oil pool at the bottom, where the heat is highest.

How to Make

Step 1: Make the Sauce

Whisk together all the ingredients for the Kung Pao sauce. Make sure to whisk the cornstarch in completely so there are no visible clumps of cornstarch left.

Step 2: Make the Tofu

Cube the tofu and place into a large bowl, then sprinkle with the cornstarch, making sure that all the starch is fully incorporated into the tofu. I often start with 1/2 tablespoon, toss, add another 1/2 tablespoon, toss and then add the remaining tablespoon.

Heat oil in a large skillet over medium heat and add the tofu, and cook until crispy and golden brown, tossing the entire time. Alternatively, you can air fry the tofu at 400 degrees for 8-10 minutes.

Step 3: Cook the Aromatics

Heat the oil in a skillet over medium heat, then add the aromatics– the onion, red pepper, garlic, ginger, and chili peppers. Cook until vegetables are tender, about 8 minutes, stirring often. Take care so that the garlic doesn’t burn, as burned garlic will ruin the dish.

Step 4: Finish and Serve

Add the sauce to the vegetables and cook until bubbly and thickened, about 3-4 minutes. Add in the tofu, then toss together. Add in the peanuts and scallions, and toss again and then serve over rice.

I like adding the sauce to the vegetables so that it thickens first before adding the tofu, so the tofu doesn’t become soggy.

Storing and Reheating

This Kung Pao tofu can be stored in the fridge for 3-4 days.

If you want to make this for meal prep, then I recommend storing the tofu and veggies separately as the sauce will naturally soften the tofu over time.

To reheat, If tofu was stored separately: Preheat your oven to 375°F, then spread the tofu in a single layer on a baking sheet. Reheat for 5-10 minutes, or until heated through and re-crisped. You can then gently combine it with the reheated vegetables and sauce.

If tofu was stored with the vegetables: Stir-fry for 3-5 minutes, or until heated through, stirring frequently to prevent sticking. You might need to add a splash of water or extra soy sauce if it seems too dry.

More Tofu Recipes

• Spicy Gochujang Crispy Tofu Bowls
• Baked Tofu Nuggets
• How to Make Crispy Baked Tofu
• Peanut Tofu Buddha Bowl
• Tofu Poke Bowl
• Tofu Scramble

If you try this Kung Pao Tofu recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!