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Kung Pao Tofu

This easy vegan Kung Pao Tofu recipe may be meatless, but it's flavor full. Stir-fried with crunchy peanuts and crisp peppers in a sauce that's spicy, savory, sweet, and sour, this Kung Pao Tofu is loaded with contrasting textures and tastes that will keep you going back for more.

Prep Time
15 mins
Cook Time
15 mins
Total Time
22 mins
Servings: 2 servings
Calories: 538 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For marinade
  • 400 grams firm tofu (cut into 1-inch cubes)
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon soy sauce
  • ¼ teaspoon salt
  • 1 teaspoon Potato Starch
For sauce
  • 1 tablespoon Chinese dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon black vinegar
  • 2 teaspoons doubanjiang
  • 2 teaspoons evaporated cane sugar
  • ½ teaspoon Potato Starch
  • ¼ teaspoon ground Sichuan pepper (to taste)
For stir-fry
  • 2 tablespoons vegetable oil
  • 50 grams peanuts (~⅓ cup)
  • 6 dried chili peppers
  • 10 grams fresh ginger (minced)
  • 10 grams garlic (~1 large clove, minced)
  • 70 grams red bell pepper (~ ½ pepper, chopped)
  • 70 grams green bell pepper (~ ½ pepper, chopped)
  • 2 scallions (chopped for garnish)

Instructions

    Cup of Yum
  1. About an hour before you want to make your Kung Pao Tofu, set the tofu on several sheets of paper towels to drain.
  2. To marinate the tofu, stir together the Shaoxing wine, soy sauce, and salt until the salt is fully dissolved. Add the potato starch and stir until no clumps are remaining. Add the tofu and swirl to coat with the marinade.
  3. To prepare the sauce, add the Chinese dark soy sauce, Shaoxing wine, black vinegar, doubanjiang, sugar, potato starch, and Sichuan pepper to a bowl and stir to combine.
  4. Put a cold frying pan over high heat and add the vegetable oil, peanuts and chili peppers before the pan has a chance to heat up. Stir fry them until the peanuts turn golden brown, and the chilies are a very dark shade of red. Quickly transfer them out of the pan before they burn (you may want to remove the pan from the heat).
  5. Add the ginger and garlic, swirl it around in the oil.
  6. Drain any excess marinade off of the tofu, and then add the tofu in a single layer. Let this fry undisturbed until the tofu starts to brown.
  7. When the tofu has started to brown, flip them over and brown the other side.
  8. Add the red and green bell peppers and toss them with the tofu until their color becomes vibrant.
  9. Return the peanuts and chilies to the pan, give the sauce a stir and add it to the pan as well.
  10. Toss to coat the ingredients with the sauce. The Kung Pao Tofu is done when the sauce has thickened and coated everything in a shiny glaze.

Nutrition Information

Calories 538kcal (27%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 36g (55%) Saturated Fat 14g (70%) Sodium 980mg (41%) Potassium 439mg (13%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 1742IU (35%) Vitamin C 78mg (87%) Calcium 281mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 27g 9%
Protein 27g 54%
Fat 36g 55%
Saturated Fat 14g 70%
Sodium 980mg 41%
Potassium 439mg 9%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 1742IU 35%
Vitamin C 78mg 87%
Calcium 281mg 28%
Iron 4mg 22%

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