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Kung Pao Tofu
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Kung Pao Tofu

This quick and easy Kung Pao tofu, ready in 30 minutes, is a colorful, crunchy dish with bell peppers, tofu, peanuts, and a bold sauce. Perfect for busy weeknights!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 263 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 tablespoons vegetable oil divided
  • 14 oz tofu drained and cut into 1-inch cubes, firm
  • 4 red chili adjusted to taste
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced, fresh
  • 1 red bell pepper medium, cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 3 green onions chopped
  • ¼ cup peanuts roasted
  • 1 teaspoon sesame seeds optional, for garnish
For the sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon vinegar white or apple cider
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • ½ cup water

Instructions

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  1. Press the tofu to remove excess water. This can be done by wrapping it in a towel and placing a heavy object on top for about 15-20 minutes. If you are able to pop the block of tofu in the freezer the night before, it makes it easier to cut them up.
  2. Once dried, cut the tofu into cubes.
  3. In a small bowl, mix together soy sauce, hoisin sauce, vinegar, cornstarch, sugar, and water until smooth. Set aside.
  4. Heat 1 tablespoon of oil in a pan over medium heat. Add tofu cubes and fry until all sides are golden brown. Remove tofu from the pan and set aside.
  5. In the same pan, add the remaining oil. Add dried red chilies, garlic, and ginger. Sauté for about 30 seconds until aromatic.
  6. Add the bell peppers and stir-fry for a few minutes until they start to soften but are still crisp.
  7. Return the tofu to the pan. Pour the prepared sauce over the tofu and vegetables. Stir well to combine.
  8. Allow the mixture to simmer for about 3-5 minutes, or until the sauce thickens and coats the tofu and vegetables nicely.
  9. Stir in the green onions and roasted peanuts just before removing from heat. Garnish with sesame seeds if desired.
  10. Serve hot with steamed rice.

Notes

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  • Use extra-firm tofu. It holds its shape better when frying and stirring, giving you a firmer texture in the final dish. Pressing the tofu well beforehand will also help it absorb more flavor from the sauce. Toast the dried red chilies in the oil briefly before adding the garlic and ginger. This will release their aroma and flavor into the oil, enhancing the overall dish. Dissolve cornstarch completely in the sauce mixture before adding it to the pan. Stir continuously after adding the sauce to prevent lumps and ensure it thickens evenly. 
  • Use extra-firm tofu. It holds its shape better when frying and stirring, giving you a firmer texture in the final dish. Pressing the tofu well beforehand will also help it absorb more flavor from the sauce.
  • Toast the dried red chilies in the oil briefly before adding the garlic and ginger. This will release their aroma and flavor into the oil, enhancing the overall dish.
  • Dissolve cornstarch completely in the sauce mixture before adding it to the pan. Stir continuously after adding the sauce to prevent lumps and ensure it thickens evenly. 

Nutrition Information

Calories 263kcal (13%) Carbohydrates 17g (6%) Protein 14g (28%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g (47%) Monounsaturated Fat 5g (25%) Trans Fat 0.04g (2%) Cholesterol 0.1mg (0%) Sodium 621mg (26%) Potassium 390mg (8%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1560IU (31%) Vitamin C 129mg (143%) Calcium 163mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 263

% Daily Value*

Calories 263kcal 13%
Carbohydrates 17g 6%
Protein 14g 28%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 5g 25%
Trans Fat 0.04g 2%
Cholesterol 0.1mg 0%
Sodium 621mg 26%
Potassium 390mg 8%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1560IU 31%
Vitamin C 129mg 143%
Calcium 163mg 16%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.