This Kung Pao Tofu (宫爆豆腐) is a lighter, healthier spin on the classic Chinese takeout: crispy tofu, roasted peanuts and bell peppers tossed in a sweet, salty, slightly spicy sauce. A quick, high-protein vegan meal that’s full of flavor.
Meet an easy and delicious Kung Pao Tofu recipe you can make at home.
What is Kung Pao Tofu? Kung Pao Tofu is a spicy Chinese stir-fry featuring dried chilies (or chili flakes), bell peppers, peanuts and a protein—in this case, tofu. The sauce balances savory, sweet, salty and tangy notes with a touch of heat. Making it at home lets you adjust the spice and customize ingredients to your taste.
This dish is vibrant, packed with texture and big on flavor. Let’s make the best Kung Pao Tofu.
What is the sauce made of?
The Kung Pao sauce is glossy and slightly sticky with sweet, sour, salty and spicy dimensions. For this recipe we use a homemade sauce of light soy sauce, dark soy sauce, Chinese vinegar (or rice vinegar for a gluten-free option), maple syrup and sesame oil. The heat traditionally comes from dried red chilies but you can substitute red pepper flakes, sriracha or sambal oelek if you prefer.
To build the dish you’ll also need a block of tofu, bell peppers, green onions, garlic and ginger.
How to Make Kung Pao Tofu
Kung Pao Tofu is straightforward and can be fast depending on how you cook the tofu. Overview:
- Marinate the tofu for at least 15 minutes, then coat the pieces in cornstarch.
- Cook the tofu by air frying, baking or pan-frying. Air-frying or baking yields the crispiest results; pan-frying is quickest if you’re short on time.
- Prepare the Kung Pao sauce.
- Heat a wok or large skillet over high heat and briefly fry garlic and ginger, then add the bell peppers and the white parts of the green onions.
- Add the sauce and cook until it thickens slightly.
- Return the tofu to the pan, add the green parts of the green onions and roasted peanuts, and toss to coat everything in the sauce.
Serve with steamed rice, quinoa, brown rice, mixed grains or cauliflower rice. It’s also tasty over a hearty grain salad for a non-traditional twist.
Tips for Success
- Tofu: Freezing and thawing tofu before cooking helps remove excess water without long pressing and produces a firmer texture. Use extra-firm tofu for stir-frying; firm or medium-firm also work for baking or air-frying if you handle gently.
- Gluten-free options: Substitute tamari for soy sauce and use rice vinegar instead of Chinese vinegar.
- Chili heat: If using whole dried chilies, start with three and chop them; for sauces like sriracha or sambal, start with about 2 teaspoons and adjust to taste.
- Meal prep: Make the sauce in advance and store it in the fridge to speed up cooking. Leftovers keep well in an airtight container for up to three days.
If you love tofu and a little spice, this Kung Pao Tofu is for you. It’s a great option to change up weeknight meals and works well for vegan meal prep thanks to its high protein content and bold flavors.
Ingredients
Tofu Marinade:
- 1 block extra-firm tofu (about 400 g)
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 4 tbsp cornstarch
- Pinch of salt
Sauce:
- 1.5 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 3 tbsp Chinese vinegar (or 1.5 tbsp rice vinegar for gluten free)
- 2 tbsp maple syrup (or sugar)
- 1 tsp sesame oil
- 2 tbsp water
- 2 tsp cornstarch
Additional Ingredients:
- 2 garlic cloves, minced
- 1/2 tbsp ginger, minced
- 1/4 tsp Sichuan peppercorn powder (optional)
- 1/2 tsp red pepper flakes (or 4 dried red chilies, chopped)
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 4 green onions, cut into 3/4-inch pieces and separated (white and green parts)
- 1/4 cup roasted peanuts (about 30 g)
Instructions
- Combine the marinade ingredients in a container. Cut the tofu into 1-inch pieces, add to the container, and marinate at least 15 minutes. Coat tofu pieces in cornstarch.
- Cook the tofu:
- Air fry: 15 minutes at 400°F, shaking the basket halfway through.
- Bake: Arrange on a parchment-lined pan and bake 20 minutes, flipping halfway.
- Pan-fry: Heat 1 tbsp oil in a skillet over medium heat. Cook tofu on one side 2 minutes, flip and cook 1–2 more minutes until golden and crispy. Transfer to a plate.
- Meanwhile, whisk the sauce ingredients in a bowl and set aside.
- Heat a wok or large skillet over high heat. Add a splash of oil and fry garlic, ginger and Sichuan peppercorns (if using) for about 30 seconds until fragrant.
- Add bell peppers and the white parts of the green onions and stir-fry for about 30 seconds.
- Pour in the sauce and stir until it begins to thicken. Add the cooked tofu and toss until each piece is coated and the sauce clings to the tofu.
- Turn off the heat. Stir in the roasted peanuts and the green parts of the green onions. Serve immediately and garnish with additional green onions if desired.
Notes
- Helpful equipment: wok, air fryer, wooden stir-fry spoon.
- Nutritional info: Estimates were calculated with an online tool and should be treated as approximate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Chinese, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 266
- Sugar: 6 g
- Sodium: 1002 mg
- Fat: 10.9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 2 g
- Protein: 17.6 g
- Cholesterol: 0 mg
SAVE IT FOR LATER! ↓
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