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Kung Pao Tofu

A bowl of white rice topped with kung pao tofu, chopped peanuts, sliced red and green chilies, and green onions, all garnished with a savory sauce.
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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.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Equipment

Ingredients 

Kung Pao Sauce

  • 1/2 cup water
  • 1/3 cup soy sauce
  • 1/4 cup rice wine, (rice cooking wine, mirin or Shaoxing wine)
  • 2 tablespoons rice vinegar
  • 2 tablespoons black vinegar1
  • 1 teaspoon chili garlic sauce
  • 1/4 cup sugar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons cornstarch

Crispy Tofu

  • 1 block extra-firm tofu, pressed
  • 2 tablespoons cornstarch
  • 1 tablespoon oil

Rest of the Ingredients

  • 2 teaspoons oil
  • 1 bell pepper, seeded and thinly sliced
  • 1/4 cup thinly sliced white or yellow onion
  • 3-6 whole red chili peppers, thinly sliced2
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup thinly sliced scallions
  • 1/4 cup chopped peanuts
  • Cooked rice, for serving

Instructions

Make the Sauce

  • Whisk together all the ingredients in a bowl. Set aside.

Make the Tofu

  • Toss the tofu in cornstarch until well coated.
  • Heat the oil in the wok over medium heat, then add the tofu and cook until crispy and golden brown. Remove and set aside.
    Alternateivley, you can add the coated to an air fryer and cook for 8-10 minutes at 400 degrees F until golden brown and crispy.

Cook the Vegetables

  • To the empty wok, heat the remaining 2 teaspoons oil over medium heat and add the pepper, onion, chilies, garlic and ginger. Cook, stirring often, until vegetables are just tender, about 8 minutes, taking care not to burn.
  • Add the sauce and cook for another 2-3 minutes until sauce is bubbly and thickened. Add the tofu and toss to combine, then add the scallions and peanuts and toss again.
  • Serve over rice.

Notes

  1. Black vinegar is used for a more authentic recipe, but if you don't have black vinegar, then use 1 tablespoon rice vinegar and 1 tablespoon balsamic vinegar. 
  2. This is what gives the heat! I use 6 when I want kung pao tofu with good heat but if you want more mild, then use 2-3. 

Nutrition

Serving: 1servingCalories: 292kcalCarbohydrates: 30gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gSodium: 1213mgPotassium: 394mgFiber: 2gSugar: 16gVitamin A: 1057IUVitamin C: 42mgCalcium: 66mgIron: 2mg
Course: dinner, healthy, Main Course
Cuisine: Chinese-Inspired
Author: Alexandra Caspero