Kung Pao Tofu Recipe • 5★ • 1 hr

Updated May 30, 2024

Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce.

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1(14-ounce) package extra-firm tofu

2tablespoons rice wine or sake

1tablespoon black vinegar (or rice wine vinegar)

2teaspoons toasted sesame oil

½teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper

3garlic cloves, finely grated

1(1-inch) piece fresh ginger, peeled and finely grated

2teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)

Grapeseed or other neutral oil, as needed

1red bell pepper, cut into ½-inch squares

2celery stalks, cut into ¼-inch slices

4scallions, cut into 1-inch chunks

1teaspoon Sichuan peppercorns (optional)

4whole Tianjin chiles or chiles de árbol, crushed

¼cup roughly chopped cilantro leaves and tender stems

White rice, for serving

392 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 18 grams protein; 1045 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

Step 2While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.

Step 3After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.

After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.

Step 4In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Step 5Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

I've been struggling with crisping tofu in oil on stovetop lately. I coated the cubes in potato starch, used spray oil and baked them separately at 425 for about 20 minutes. They crisped up nicely and no soggy oil mess. Folded them into the wok at end of stir fry. Perfect!

Vegetarian family favorite that pleased everyone. Mom tip: Baking the tofu (400 for 25 minutes) means you can be at the stove for 7 minutes less and still have some bite in the tofu. And if you have teens: double the recipe. 14 oz of tofu is enough for about 2 teens.

I didn't have the chilis so used chili crunch - worked great.

My hoisen was really sweet so I eliminated the sugar but made as written otherwise. Next time I’ll double the sauce—it was so good we’d eat it on cardboard!

I made it with chicken, loved it

Worth adding extra celery

Source: https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu