kung pao tofu

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Kung pao tofu recipes – Sweet, salty and spicy! This Kung Pao Tofu is a stir-fry made with dried red chilies, peanuts all tossed together in a flavorful sauce!

kung pao tofu

How to make kung pao tofu!
In a medium bowl, combine the remaining soy sauce, water, cornstarch, vinegar, brown sugar. Whisk to combine. Set aside.

Heat 2 tablespoons oil in a large deep skillet or wok over medium heat. Carefully add the tofu (the oil may splatter).
Fry the tofu for 8 minutes, flipping every minute or so to brown all sides. Transfer to a plate.

Add remaining 1 tbsp of oil to the pan, add the onion Sauté 30 seconds. then add ginger, garlic.

Increase heat to high and add the red pepper, green pepper and peanuts, dried red chili pepper and Cook 3 to 4 minutes, stirring until slightly cooked, then return the tofu and sauce.
stirring often, to combine, for 2 to 4 minutes until thickened.
To serve and scallion greens on top and serve immediately.

Tofu is so versatile because it takes on the flavor of whatever sauce it’s cooked in.

kung pao tofu

WHAT KIND OF TOFU IS BEST FOR STIR FRY?
Extra-firm tofu is best for stir-frying, but firm tofu would also work. Extra-firm tofu holds its shape well, so it won’t fall apart in the high heat.

kung pao tofu

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kung pao tofu
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kung pao tofu

  • skillet
Sweet, salty and spicy! This Kung Pao Tofu is a stir-fry made with dried red chilies, peanuts all tossed together in a flavorful sauce!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian
Keyword: kung pao tofu
Servings: 4
Calories: 355kcal
Author: Luda huang

Equipment

  • skillet

Ingredients

  • 1 pound firm tofu or extra firm tofu
  • 3 tbsp. vegetable cooking oil
  • 1 green pepper cut into small pieces
  • 1 red pepper sliced
  • 2- 3 dried red chili pepper
  • 2 garlic cloves minced
  • 1/4 cup. roasted peanuts
  • 2 tbsp soy sauce
  • 1 tablespoon rice vinegar
  • 1- inch ginger grated
  • 1/2 onion sliced
  • 2 garlic cloves finely chopped
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • 2 tsp. sugar

Instructions

  • firm tofu drain to remove the water on the surface. 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 equal cubes. Cut red pepper and green pepper into small pieces.
  • In a medium bowl, combine the remaining 2 tbsp soy sauce, 2 tbsp water, 1 tablespoon cornstarch, vinegar, brown sugar. Whisk to combine. Set aside.
  • Heat 2 tablespoons oil in a large deep skillet or wok over medium heat. Carefully add the tofu. Fry the tofu for 8 minutes, flipping every minute or so to brown all sides. Transfer to a plate.
  • Add remaining 1 tbsp of oil to the pan, add the onion Sauté 30 seconds. then add ginger, garlic.
  • Increase heat to high and add the red pepper, green pepper and peanuts, dried red chili pepper and Cook 3 to 4 minutes, stirring until slightly cooked, then return the tofu and sauce.stirring often, to combine, for 2 to 4 minutes until thickened.
  • To serve and scallion greens on top and serve immediately.

Nutrition

Calories: 355kcal | Carbohydrates: 22g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Sodium: 581mg | Potassium: 450mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1577IU | Vitamin C: 145mg | Calcium: 176mg | Iron: 3mg
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