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4.7 from 123 votes

Kung Pao Tofu

Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 244 kcal
Course: Dinner
Cuisine: Asian , Chinese

Ingredients

  • 1 14-ounce package extra firm tofu, drained
  • ¼ cup plus 2 tablespoons reduced sodium (or gluten-free soy sauce*)
  • 3 tablespoons cornstarch (divided)
  • 1 2-inch piece ginger, minced
  • 2 garlic cloves (minced)
  • 2 medium scallions (chopped, whites and green separated)
  • 2 medium zucchini (quartered lengthwise cut 1/2 inch cubes)
  • 2 medium red bell peppers (cut 1 inch cubes)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons dry sherry
  • 1 tablespoon brown sugar
  • 2-3 teaspoons sambal oelek (fresh ground chili paste*)
  • 2 tablespoons (1 teaspoon toasted sesame oil, divided)
  • 2 tablespoons lightly salted peanuts (chopped)

Instructions

    Cup of Yum
  1. Place tofu on a tea towel or paper towels. Cover with another towel and gently press tofu to get rid of excess water.
  2. Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.
  3. Place in a medium size shallow container so the cubes can lay in an even layer.
  4. In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch. Whisk to combine and then pour over tofu. Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.
  5. In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy). Whisk to combine.
  6. Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
  7. Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
  8. Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites. Sauté 30 seconds.
  9. Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.
  10. Cook, stirring often, to combine, for 2 to 4 minutes until thickened.
  11. To serve sprinkle peanuts and scallion greens on top and serve immediately.

Notes

  • *check labels for gluten free

Nutrition Information

Serving 11/2 cups Calories 244kcal (12%) Carbohydrates 21g (7%) Protein 12g (24%) Fat 12.5g (19%) Saturated Fat 5g (25%) Sodium 938mg (39%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 244

% Daily Value*

Serving 11/2 cups
Calories 244kcal 12%
Carbohydrates 21g 7%
Protein 12g 24%
Fat 12.5g 19%
Saturated Fat 5g 25%
Sodium 938mg 39%
Fiber 3g 12%
Sugar 9g 18%

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