🥡 Kung Pao Tofu (Spicy, Saucy & Plant-Powered Classic)
Main DishesChinese RichardObradovic Jun 18, 2025 48
Description
Bold, crispy, and full of heat — Kung Pao Tofu is the ultimate Chinese main dish for plant lovers. Coated in glossy, sweet-spicy sauce with roasted peanuts and tender vegetables, it’s fast, filling, and utterly satisfying.
Ingredients
🧈 400 g firm tofu, pressed and cubed (14 oz)
🫒 30 ml vegetable oil (2 tbsp)
🌶️ 2 dried red chilies
🌶️ Optional: pinch of chili flakes
🥗 Stir-Fry Base:
🌶️ 150 g red bell pepper, chopped (1 medium)
🧅 80 g onion, chopped (1 small)
🥜 50 g roasted unsalted peanuts (⅓ cup)
🥣 Sauce:
🫙 30 ml light soy sauce (2 tbsp)
🍚 10 ml rice vinegar (2 tsp)
🍯 15 g brown sugar (1 tbsp)
🧄 2 garlic cloves, minced
🫚 5 g fresh ginger, grated (1 tsp)
💧 60 ml water (¼ cup)
🌾 3 g cornstarch (1 tsp)
Preparation
1️⃣ Crisp the tofu: In a skillet, heat oil and fry tofu on all sides until golden. Remove and set aside.
2️⃣ Stir-fry veggies: In the same pan, add a bit more oil if needed. Sauté onion, bell pepper, and dried chilies for 2–3 minutes.
3️⃣ Combine: Return tofu to the pan. Add peanuts and optional chili flakes.
4️⃣ Make the sauce: In a bowl, whisk together soy sauce, vinegar, sugar, garlic, ginger, cornstarch, and water.
5️⃣ Sauce & finish: Pour sauce over tofu and veggies. Cook for 2–3 minutes until thickened and glossy.
Total Time
🛠️ Prep: 10 min
🔥 Cook: 15 min
🕒 Total: 25 min
Nutritional Value
🔥 Calories: 360 kcal
💪 Protein: 18 g
🧈 Fat: 20 g
🍞 Carbohydrates: 26 g
🧂 Sodium: 640 mg
Advice
Freeze tofu overnight and thaw before cooking — it absorbs sauce better and has a firmer bite.
