Vegan Recipes

Kung Pao Tofu

Kung Pao Tofu

Skip the take out and make this incredibly easy and delicious homemade kung pao tofu. The crispy tofu and colorful veggies tossed in absolutely perfect sauce. You will love this most flavorful,  versatile meatless meal. 

PREP TIME20minutes mins

COOK TIME10minutes mins

TOTAL TIME30minutes mins




CALORIES390 kcal


  • ▢Tofu Press
  • ▢Air Fryer


For the Crispy Tofu

  • ▢14 oz extra-firm tofu cut into cubes
  • ▢¼ cup cornstarch or rice flour
  • ▢2 tablespoons oil – I used sesame oil
  • ▢Salt and pepper to taste

To make Kung Pao Sauce

  • ▢¼ cup soy sauce or tamari or liquid coconut amino
  • ▢1 tablespoon hoisin sauce
  • ▢1 tablespoon rice vinegar 15 ml
  • ▢1 teaspoon chili garlic sauce or sriracha or any hot sauce 5 ml, adjust to taste
  • ▢1 tablespoon toasted sesame oil 15 ml
  • ▢2 tablespoons brown sugar
  • ▢2 tablespoons cornstarch or rice flour

Vegetable for Stir-Fry

  • ▢4-5 whole dried red chilies
  • ▢1 tablespoon grated garlic
  • ▢1 tablespoon grated ginger
  • ▢1 medium green pepper cut in squares
  • ▢1 medium red pepper cut in squares
  • ▢1 medium shallot quartered
  • ▢2-3 stalks green onion chopped
  • ▢¼ cup roasted peanuts



  • Press tofu with tofu press or heavy object for 20 minutes. This will drain excess water. Cut tofu into 1″ cubes. Sprinkle cornstarch, salt and pepper. Gently toss the tofu so the cornstarch coats the tofu cubes.
  • Meanwhile,  cut the veggies in to bite size pieces. Make the sauce by combining all the ingredients listed under sauce. Whisk it well.

How to make Kung Pao Tofu

  • Heat the oil in a cast iron skillet or non stick pan on medium heat. Add the tofu cubes to the pan. Cook for 3 to 4 minutes. Using spatula or tongs, flip the cubes upside down. Cook another 3-4 minutes so tofu gets golden brown from both sides. Remove from pan and drain on paper towel.
  • Add the dried red chilies and minced garlic and ginger to the same pan . Saute for a minute.Then add the chopped veggies and peanuts. Saute on high for 2 to 3 minutes.
  • Add the sauce. Mix well. Keep stirring as the sauce starts to thicken immediately. Add in the pan fried tofu and mix until all the tofu is well coated with the sauce. Cook for 1 minute.
  • Turn off the heat. Garnish with cut green onions and extra peanuts. Serve hot. Enjoy !



Instead of pan frying, you can use air fryer to make crispy tofu. Prepare the tofu as explained above by removing the excess water, cutting in cubes and dusting with corn starch and salt and pepper. Lightly spray the oil on air-fryer grill. Arrange the tofu cubes in single layer.

Use air-fry / bake setting at 350 F and set 10 minutes. Check once, rotate the cubes for even air frying and let it cook for another 5-10 minutes. The cubes should be golden brown all around. Use them in stir fry as above.

Cook on high heat

As you must have seen in most Asian restaurants, cooks make stir fry dishes on high flames. * To retain the perfect crunch to the cooked vegetables, cook this recipe on high flame entirely.


Serving: 1cupCalories: 390kcalCarbohydrates: 63gProtein: 13gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 13gFiber: 4gSugar: 8g

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