Kung Pao Tofu

Name: Kung Pao Tofu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 oz extra firm tofu; 1-2 tbsp avocado oil; 1 tbsp cornstarch; 2 tbsp hoisin sauce; 1.5 tbsp soy sauce or tamari*; 1 tbsp dry sherry*; 1/2-1 tsp red pepper flakes (adjust for spice preference); 1/2 tsp fresh lemon zest; 1/2 tsp freshly ground black pepper; 1/2 tbsp cornstarch + 1/4 cup water (mixed together to create a "cornstarch slurry"); 1 tbsp avocado oil; 2 cloves minced garlic; 1 small or medium yellow onion (squared); 1 red bell pepper (squared); 1 green bell pepper (squared); crushed peanuts; diced cilantro; freshly cooked rice

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I’ve been honored the title of “tofu queen” – and I’m not exactly sure how that transpired – but I have a feeling it’s come from the numerous 5-star Asian tofu recipes I’ve made over the years. As someone who’s been mastering tofu for over 8 years, I am so excited to share another fabulous tofu recipe with you!

This kung pao tofu is way easier than all the other recipes out there. Some may say it’s untraditional, but I think it’s a very satisfying to make a meal at home that has similar flavors without the need for expensive or hard-to-find ingredients. (Because do we really want to overspend on an ingredient we probably we only will use once? Not me!) Instead of dried chiles and sichuan peppercorns, we use red pepper flakes, lemon zest, and freshly ground black pepper to create that citrusy and spicy flavor! You’ll be so impressed you crafted these flavors in your own kitchen AND with ingredients you probably already have!

Why this recipe is the best:

It’s quick – you only need 30 minutes and ONE PAN to make this!
It’s simple – no need to scour the grocery aisles for ingredients!
It’s a flavor bomb! A little spicy, savory, tangy – so good

Kung Pao Tofu Ingredients

Extra firm tofu – pressed
Hoisin sauce*
Soy sauce
Dry sherry
Red pepper flakes
Lemon zest
Cornstarch & water
High heat oil (like avocado)
Garlic cloves
Veggies: Onion, Red & Green Bell Pepper

*See below for more information.

See recipe card for full ingredient list and quantities.

What is kung pao tofu?

Kung Pao tofu is a vegetarian variation of the traditional Kung Pao chicken. Instead of chicken, we use tofu and combine it with a spicy-savory stir fry sauce, bell peppers and peanuts.

What is hoisin sauce? Is it gluten-free?

Hoisin sauce is a thick, sweet, and savory sauce (it’s delicious if you’ve never had it!) Most hoisin sauces contain soy sauce (which has gluten) but you can find some variations of gluten-free hoisin sauce.

How to Make Kung Pao Tofu

1. Cube your pressed tofu

Make sure to press your tofu prior for at least 20-30 minutes to remove excess water (this makes a BIG difference!) Pat dry and cut in 1-1.5 inch cubes.

2. Coat tofu in cornstarch

In a medium-sized bowl, gently toss your tofu in cornstarch.

3. Pan-fry tofu

Over MED/HIGH heat, add your oil. I recommend using a high heat oil like avocado oil so it doesn’t burn. Let it warm for a few minutes before adding your tofu.

Pan-fry your tofu for 8-10 minutes, flipping occasionally, until the tofu is golden brown on most of the edges.

Once your tofu is cooked, REMOVE it from the pan and set aside in a bowl.

If your tofu starts to stick, add a touch more oil. You can also turn down the heat just slightly.

4. Combine kung pao sauce

In a small bowl, whisk together your kung pao sauce, including the addition of the cornstarch slurry (cornstarch mixed with water).

Time saving tip: While your tofu cooks, make your sauce and chop your veggies!

5. Cook veggies

Warm some oil again in your original pan over MEDIUM heat. Add your minced garlic and cook for one minute. Then add all your veggies and cook for 5-7 minutes until softened.

6. Add tofu & sauce – then enjoy!

Turn the heat to LOW. Add your tofu back to the pan. Pour over your sauce and gentle mix until combined. Let simmer for just a minute or two to let the sauce thicken on the tofu and veggies.

Top with peanuts and/or cilantro – enjoy!

How to make your tofu crispy

Follow these tips to make super crispy tofu:

Use extra firm tofu – this has lower water content.
Press your tofu for at least 20 minutes – either under heavy objects or with a tofu press
Coat in cornstarch – this will help with crispiness with the pan-fry method
Use high heat oil & cook on med/high heat – I use avocado oil!

How to Store Leftover Kung Pao Tofu

You can store your leftovers in an airtight container for up to 3 days. For convenience, I reheat in the microwave, but you can also reheat on the stovetop.

This meal is freezer friendly! Store kung pao tofu (with veggies) in a freezer-safe container for up to 2 months.

What to Serve with Kung Pao Tofu

Toppings – crushed peanuts, extra red pepper flakes, green onions or scallions, sesame seeds
Rice – A great side! I love basmati rice or brown rice (warm and fresh of course!)
Noodles – you could enjoy this with any type of noodle, such as udon or rice noodles.
Spring rolls – For a refreshing side, try out these vegan spring rolls

Tips for 5-Star Kung Pao Tofu

Use extra firm tofu – This yields the best kung pao tofu
Get the tofu crispy – Use a touch of cornstarch and cook on higher heat on the stovetop
Finish off with delish toppings – Peanuts are a classic for kung pao tofu, but you can also top with green onions or scallions, cilantro, sesame seeds, and more

Common Questions

Is kung pao tofu healthy?

Kung pao tofu is overall a healthy dish with tofu, veggies, and a flavorful sauce. It’s high in protein, fiber, and antioxidants from the veggies. The sauce does contain higher sodium content and the use of oil adds some extra calories from fat.

Is kung pao tofu vegan?

Yes, this recipe for kung pao tofu is completely vegan with no animal products used.

Do I need to press tofu?

I highly recommend pressing tofu before cooking. This helps remove excess moisture and the tofu will crisp up better in the pan.

Kung Pao Tofu