Growing up in a family where dinner time meant bold flavors and sizzling pans, Kung Pao was always a household favorite. My Italian grandmother might have ruled the kitchen with her pasta and risottos, but it was my aunt’s pan-seared tofu with fiery sauces that first introduced me to the power of Asian comfort food. This Kung Pao Tofu recipe is my tribute to those spicy, cozy nights and a nod to wholesome, plant-based living. Whether you’re craving takeout flavors at home or looking for a quick meatless Monday dinner, this dish delivers a punch of taste with every crispy, saucy bite.
Why You’ll Love This Kung Pao Tofu
- Packed with vegan protein
- Ready in under 30 minutes
- Perfect for both summer and winter meals
- Made with whole food ingredients
- Spicy, sweet, and savory with a satisfying crunch
Ingredients for One Serving
Here’s everything you’ll need to whip up this spicy stir-fry delight:
Tofu & Veggies:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- ½ cup dry roasted peanuts
- 4 dried red chilies (optional for heat)
- 3 green onions, chopped
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- ½ teaspoon cornstarch (for thickening)
- 1 tablespoon water
Step-by-Step Instructions
Step 1: Press and Prep the Tofu
Start by pressing your tofu for at least 15 minutes to remove excess moisture. This step is crucial for getting that golden, crispy crust. Once pressed, cut the tofu into bite-sized cubes and toss them in 1 tablespoon of cornstarch.
💡 Tip: Use a tofu press or sandwich the block between paper towels and heavy books.
Step 2: Crisp Up the Tofu
Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes in a single layer and cook until all sides are golden brown and crispy, about 8–10 minutes. Remove and set aside.
Step 3: Sauté the Veggies
In the same pan, add a splash more oil if needed. Toss in the red and green bell peppers and zucchini. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp. Add the dried chilies (if using) and sauté for another minute.
Step 4: Mix the Sauce
In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, cornstarch, and water. Mix well until smooth.
Step 5: Bring It All Together
Return the tofu to the pan with the veggies. Pour in the sauce and stir continuously for 2–3 minutes until everything is evenly coated and the sauce thickens. Add the peanuts and green onions last, giving it a final toss.
How to Serve
This dish is hearty enough to enjoy on its own, but it’s even more satisfying when served with:
- Steamed jasmine or brown rice
- Stir-fried noodles
- Cauliflower rice for a low-carb twist
Substitutions & Variations
- Nut-free: Replace peanuts with toasted sunflower seeds or omit entirely.
- Low-sodium: Use low-sodium soy sauce or tamari.
- More heat? Add chili flakes or Sriracha to the sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.
Nutrition Highlights (Approximate per serving)
- Calories: 420
- Protein: 24g
- Carbs: 30g
- Fat: 24g
- Fiber: 5g
External Links to Explore
- How to Press Tofu Like a Pro
- The Best Tofu Marinades
- Complete Guide to Asian Sauces
- Vegan Stir-Fry Recipes
Final Thoughts
Kung Pao Tofu is that rare weeknight dish that manages to feel indulgent and healthy at the same time. It’s fast, full of flavor, and endlessly adaptable. Try it once, and it might just become your new favorite vegan comfort food. If you’ve made this recipe, I’d love to hear how it turned out! Share your version in the comments or tag me on Instagram with #crispyskillettofu.