This Kung Pao Tofu is a total game-changer! Crispy tofu, crunchy peanuts, and a bold, spicy-sweet sauce come together for a dish that’s better than takeout.
Plus, it’s easy to make at home! If you love a little heat, a little crunch, and a whole lot of flavor, this one’s for you. Perfect for family dinners—just adjust the spice level if needed for the kids. Let’s get cooking!
What You’ll Need
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup (or honey)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 cup water
For the Stir-Fry:
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 dried red chilies, broken in half (adjust for spice)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup unsalted peanuts
- 2 green onions, sliced
Pro Tips
✅ Press the tofu – Removing excess water helps it crisp up nicely. Use a tofu press or wrap it in paper towels with something heavy on top.
✅ Don’t stir too much – Let the tofu sear in the pan to get that golden-brown crust.
✅ Adjust spice level – Dried chilies bring heat, so use fewer or remove seeds if making it kid-friendly.
✅ Toast the peanuts – It enhances their crunch and brings out a deeper flavor.
✅ Serve immediately – The sauce thickens as it cools, so dig in while it’s hot!
Tools You’ll Need
- Cutting board
- Sharp knife
- Mixing bowls
- Large non-stick pan or wok
- Wooden spoon or spatula
Substitutions & Variations
🔹 Swap tofu for chicken if you eat meat—same process, just cook the chicken longer.
🔹 Use cashews instead of peanuts for a slightly sweeter, buttery crunch.
🔹 Try a different veggie mix like zucchini, carrots, or mushrooms.
🔹 Make it gluten-free by using tamari instead of soy sauce.
How to Make Kung Pao Tofu
Step 1: Coat the Tofu
Toss the cubed tofu in cornstarch until evenly coated. This helps it get crispy when cooked.
📸 AI Image Prompt:
A close-up shot of tofu cubes in a mixing bowl, lightly coated with cornstarch. The cornstarch clings to the tofu, giving it a slightly powdery texture. White marble counters with hints of gold. With all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 2: Fry the Tofu
Heat 2 tbsp vegetable oil in a pan over medium-high heat. Add tofu cubes and cook until crispy and golden brown on all sides, about 5-7 minutes. Remove and set aside.
Step 3: Make the Sauce
Whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and water in a small bowl until smooth.
Step 4: Cook the Aromatics
In the same pan, heat 1 tbsp oil. Add minced garlic, grated ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Step 5: Add Vegetables & Peanuts
Toss in diced red and green bell peppers and peanuts. Stir-fry for 2 minutes until slightly tender but still crisp.
Step 6: Combine Everything
Return the tofu to the pan, pour in the sauce, and toss everything together until coated. Let it cook for 1-2 minutes until the sauce thickens.
Step 7: Garnish & Serve
Sprinkle sliced green onions on top and serve immediately over rice.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over medium heat to keep the tofu crispy.
- Avoid freezing—it can make the tofu soggy.
Time to Dig In!
That’s it—crispy, saucy, and packed with flavor! This Kung Pao Tofu is seriously addictive. Give it a try and let me know how it turned out in the comments. Have any questions? Ask away—I’m happy to help! 🚀🍜