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Kung pao tofu with rice in a white bowl.

Kung Pao Tofu

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ tablespoons (1½ tablespoons) sesame oil
  • 14 - 16 ounces (450 grams) tofu firm or extra firm
  • 1 (1) bell pepper
  • 5 (5) mushrooms
  • 3 (3) scallions
  • 3 cloves (3 cloves) garlic grated
  • 1 inch (3 cm) ginger grated
  • ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
  • ½ cup (70 grams) peanuts

Kung Pao Sauce

  • ⅓ cup (80 grams) soy sauce we use low-sodium
  • 3 tablespoons (3 tablespoons) rice vinegar
  • 1 tablespoon (1 tablespoon) sugar
  • 1 tablespoon (1 tablespoon) sesame oil
  • 1 tablespoon (1 tablespoon) cornstarch
  • ½ teaspoon (½ teaspoon) salt
  • 2 twists (2 twists) black pepper

  • PREP INGREDIENTS: Pat 14 - 16 ounces tofu dry with kitchen paper and cut it into ¾-inch dice.
    Chop 1 bell pepper into 1-inch dice and 5 mushrooms into chunks.
    Thinly slice 3 scallions, grate 3 cloves garlic and 1 inch ginger.
    Ingredients for the stir fry prepped on a table.
  • MAKE MARINADE: In a small bowl, whisk ⅓ cup soy sauce, 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, ½ teaspoon salt, and 2 twists black pepper.
    Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.
    Marinating the tofu in the sauce.
  • TOAST PEANUTS: In a large non-stick pan, gently fry ½ cup peanuts with ½ tablespoon sesame oil for 1 minute on medium heat.
    Transfer the peanuts onto a plate lined with paper towels to absorb excess oil.
    Toasted peanuts in a pan.
  • FRY TOFU: To the same pan, add the remaining 1 tablespoon sesame oil, then take the tofu out of the marinade and add it to the pan (without the marinade).
    Reserve the excess marinade for later.
    Fry the tofu on medium heat for 10 minutes, turning it every 2 minutes.
    ADD VEGETABLES: Add bell pepper, mushrooms, and ¼ teaspoon red pepper flakes.
    Stir-fry for 2 minutes on high heat, stirring often.
    Stir frying the tofu with vegetables.
  • ADD MARINADE: Pour in the leftover marinade and ¼ cup of water. 
    Stir-fry for another 1 to 2 minutes.
    Turn the heat to low, and add grated ginger, grated garlic, and the white part of sliced scallions.
    Give it a stir, then add the peanuts and stir fry for a final minute.
    Kung pao tofu just made in the skillet.
  • SERVE: Serve kung pao tofu on steamed or boiled rice. We like to sprinkle it with the green part of finely sliced green onions, chives, fresh basil, or sesame seeds.
    Kung pao tofu with basil and rice.
TOP TIP
Stir fries cook and come together real fast, so I recommend spending some time at the beginning measuring and preparing all ingredients so they are ready to be tossed in the pan :-)
SUBSTITUTIONS
  • Tofu: use firm or extra firm tofu.
  • Bell peppers: substitute zucchini, eggplant, carrots, or baby corn.
  • Mushrooms: substitute broccoli, celery. or cauliflower florets.
  • Ginger: substitute ginger paste.
  • Garlic: substitute garlic paste.
  • Red pepper flakes: substitute Chinese whole dried chilies or generic dried chilies.
  • Peanuts: substitute cashew nuts.
  • Soy sauce: we recommend reduced sodium soy sauce. Substitute tamari or coconut aminos. 
  • Rice vinegar: substitute any other vinegar including apple cider or white wine vinegar.
  • Sugar: substitute hoisin sauce, maple syrup, agave syrup or honey.
  • Corn starch: substitute tapioca starch.
STORAGE
  • Fridge: Store kung pao tofu leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezer: let cool down to room temperature and freeze for up to 3 months.
  • Reheat: in the microwave for two minutes or on a non-stick pan with a dash of water.
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