Kung Pao Tofu
Kung Pao Tofu is the perfect saucy combination of sweet, savoury, and spicy! An easy-to-master stir-fry that’s on the table in 30 minutes, which means no need for takeout.
Watch how to make Kung Pao Tofu on my YouTube channel!
Ingredients & Inspiration
Let’s talk about Kung Pao Tofu for a moment. This dish has traditionally been a chicken-based stir fry in a bold, sweet, savoury and spicy sauce, and it’s very popular in Westernized Chinese restaurants. You can always find it on a Chinese takeout menu! But, it’s SUPER easy to make it completely vegan and just as craveable with the humble block of tofu.
Lately, turning meat dishes into tofu dishes has recently become my special interest and I can’t wait to show you how to make it at home, for the fraction of the price of takeout and very little effort!
Here’s what you need to make Kung Pao Tofu:
- extra firm tofu: replacing chicken to make this stir-fry 100% plant-based
- cornstarch: to help the tofu get crispy in the air-fryer or frying pan
- medium and dark soy sauce (or tamari): adds the perfect saltiness and umami flavour
- chinkiang (black) vinegar: for tangy, malty flavour
- shaoxing cooking wine: for extra depth of flavour
- sriracha or chili oil: for a kiss of heat
- toasted sesame oil: for delicious toasty and nutty fragrance and flavour
- coconut sugar: for some natural sweetness
- aromatics: dried chillies, garlic, ginger and green onion for a hefty dose of spice and pungent fresh flavour
- bell peppers: ’cause a stir fry always needs fresh, crisp veggies
- roasted peanuts: for crunchy goodness
- Sichuan peppercorns: for the classic numbing heat that’s popular in Sichuan recipes
How to Make Kung Pao Tofu
Making Kung Pao Tofu is a three-step dance: Air fry or pan fry the tofu, whisk up the kung pao sauce, and make the stir fry:
- Make the sauce: In a small bowl, whisk together all the sauce ingredients until well combined, then set aside.
- Make the crispy tofu: Cut the block of extra firm tofu into 1” cubes or rectangles, and toss in a large bowl with the oil and salt. Once evenly coated, add the cornstarch and toss again until fully coated. Transfer to an air fryer basket in an even layer and air fry for 22 minutes at 400F until crispy and golden.
- Make the stir-fry: If your peanuts aren’t roasted yet, warm your frying pan over medium heat then add the peanuts in dry. Dry roast them for about 5 minutes, stirring frequently to prevent burning, and once golden and fragrant remove them from the pan.
- Add the remaining 1 tbsp oil to the pan and warm over medium heat. Once it’s hot, add the garlic, ginger, white parts of the green onion and dried red chilies and saute for 2 minutes until very fragrant, stirring frequently. Add the sliced bell peppers and saute for 2 to 3 minutes.
- Give the sauce a final stir to make sure the cornstarch isn’t settled on the bottom and pour into the pan. Stir frequently for 1 minute, then once thickened a bit add in the fried/air fried tofu and stir to combine in the sauce until thickened to your liking.
- Stir in the peanuts and green parts of the green onion, then remove from the heat. Remove the red chillies from the pan. Serve over warm rice, and garnish with a few grinds of freshly cracked Sichuan peppercorns for a hint of that delightful numbing heat. Enjoy!
Kung ‘Pow’ of Flavour
If you love a quick and tasty stir-fry, Kung Pao Tofu needs to be in your weekly rotation! It’s on the table in 30 minutes, making it perfect for weeknight dinners or for when you’re craving takeout without the takeout prices. It’s so craveable and I want to eat it all the time!
If you enjoyed this recipe you might also like some of my other tofu recipes like Gochjang Tofu, Mapo Tofu, or Mango Tofu!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Kung Pao Tofu
Ingredients
Method
- Make the sauce: In a small bowl, whisk together all the sauce ingredients until well combined, then set aside.
- Make the crispy tofu: Air fryer method = Cut the block of extra firm tofu into 1” cubes or rectangles, and toss in a large bowl with the oil and salt. Once evenly coated, add the cornstarch and toss again until fully coated. Transfer to an air fryer basket in an even layer and air fry for 22 minutes at 400F until crispy and golden. Frying pan method = In a small shallow bowl combine the salt and cornstarch, then toss the tofu to combine until coated on all sides. Heat the oil (increase amount from 1 tbsp to at least 2 tbsp) in a large bottomed frying pan until hot, then carefully add the tofu cubes in an even layer. Fry them on all sides for about 2 minutes each until golden and crispy. Remove from the pan.
- Make the stir-fry: If your peanuts aren’t roasted yet, warm your frying pan over medium heat then add the peanuts in dry. Dry roast them for about 5 minutes, stirring frequently to prevent burning, and once golden and fragrant remove them from the pan. Add the remaining 1 tbsp oil to the pan and warm over medium heat. Once it’s hot, add the garlic, ginger, white parts of the green onion and dried red chilies and saute for 2 minutes until very fragrant, stirring frequently. Add the sliced bell peppers and saute for 2 to 3 minutes.
- Give the sauce a final stir to make sure the cornstarch isn’t settled on the bottom and pour into the pan. Stir frequently for 1 minute, then once thickened a bit add in the fried/air fried tofu and stir to combine in the sauce until thickened to your liking.
- Stir in the peanuts and green parts of the green onion, then remove from the heat. Remove the red chillies from the pan. Serve over warm rice, and garnish with a few grinds of freshly cracked Sichuan peppercorns for a hint of that delightful numbing heat. Enjoy!
