Kung Pao Tofu

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

• Extra-firm tofu — Tofu is available at most stores these days. Here’s more on Where to Buy Tofu.
• Cornstarch — If you don’t want to use cornstarch, substitute arrowroot or tapioca powder.
• Salt
• Sesame oil — Using either sesame oil or toasted sesame oil adds flavor to this recipe. You can find it in the international aisle of most grocery stores.
• Tamari — This is a gluten-free soy sauce that you can find in the international aisle or at health food stores. You can substitute soy sauce or coconut aminos.
• Hoisin sauce — I find hoisin sauce in the international aisle near soy sauce. It’s a salty and sweet sauce that adds lots of flavor to this dish.
• Rice vinegar — Yet another ingredient you can find in the international aisle. Or substitute white wine vinegar.
• Maple Syrup — Kung Pao is a mixture of salty and sweet, and this is accomplished thanks to maple syrup.
• Garlic — You’ll need 3 to 4 cloves of garlic.
• Fresh ginger — We’ll use a 1-inch piece of fresh ginger, or you can substitute one teaspoon of dried ginger.
• Onion — I used a yellow onion because it’s mild and sweet. You can use a red or white onion.
• Dried red chilies — Most grocery stores will carry a small package of dried red chilies either in the produce section or the international aisle. Otherwise, you can find them at health food stores, Asian markets, or online.
• Red bell pepper — You can use a mixture of bell peppers to add more color to this finished dish.
• Green onion — I like adding large pieces of green onion (both the white part and the green stalks) to add color and flavor.

How to Make Kung Pao Tofu

1. Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.
2. Mix the cornstarch and salt.
3. Add tofu to the cornstarch and stir to make sure each piece is coated.
4. Cook tofu in an oiled skillet for 5 to 6 minutes on each side until browned.
5. Pulse the sauce ingredients in a food processor until it’s combined, leaving some texture.
6. Cook dried red peppers, bell peppers, and green onions for 2 to 3 minutes over medium heat.
7. Pour in the sauce and stir while cooking until it thickens.
8. Stir in the tofu and serve over brown rice with steamed broccoli.

Here are more detailed instructions with step-by-step photos:

Step One: Fry the Tofu

1. Remove the tofu from the package and press it to remove excess liquid.
2. Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels.
   
3. Mix together the cornstarch and salt.
4. Add tofu to the cornstarch and stir to ensure each piece is coated.
   
5. Heat oil over medium-high heat. Then reduce heat to medium and use tongs to add tofu.
6. Cook tofu for 5 to 6 minutes on each side until browned. Transfer to a plate lined with a paper towel.
7. To bake tofu: When the tofu is ready, preheat the oven to 400°F/200°C. Cover a baking dish with parchment paper or spray with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, until golden brown.

Step Two: Make Kung Pao Sauce

Pulse the sauce ingredients in a food processor until it’s combined, leaving some texture.

Step Three: Stir Fry

1. Using the same pan from frying the tofu, add the dried red peppers, bell peppers, and green onions. Cook for 2 to 3 minutes over medium heat. Add a teaspoon of the kung pao sauce if necessary.
2. Pour in the sauce and stir while cooking until it thickens, 2 to 3 minutes. 
   
3. Stir in the tofu and serve over brown rice with steamed broccoli.

Vegan Asian Favorites

If you love this Kung Pao recipe, you’ll want to try these tasty vegan Asian favorites:

Sticky Sesame Chickpeas

15 mins total

Teriyaki Tofu Stir Fry

25 mins total

Crispy Orange Tofu

35 mins total

Vegan Bulgogi

45 mins total