Kung Pao Tofu is a plant based twist on the classic Sichuan Kung Pao dish known for its spicy tangy slightly sweet and deeply savory flavor. It is packed with crispy tofu peanuts vegetables and a bold sauce made from soy vinegar sugar garlic and Sichuan chilli. The dish has a special balance where heat sweetness and tang blend beautifully creating an exciting mouthful in every bite.
This stir fry is quick to prepare and feels like a complete meal when served with rice or noodles. The tofu becomes golden and crisp while the vegetables stay bright and crunchy. The sauce thickens just enough to coat everything with a glossy finish. This recipe explains everything step by step so you can make authentic Chinese Kung Pao Tofu at home easily.
Ingredients You Will Need
For the Tofu
- 300 grams firm tofu
- 2 tablespoons cornflour
- Half teaspoon salt
- Oil for frying
For the Vegetables
- 1 onion cut into squares
- 1 green bell pepper cubed
- 1 red bell pepper cubed
- 6 to 8 dried red chillies
- 3 garlic cloves chopped
- 1 inch ginger chopped
- 3 tablespoons roasted peanuts
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon chilli sauce
- 1 teaspoon cornflour
- Half cup water
Step by Step Method to Make Kung Pao Tofu
Step 1
Prepare the Tofu
- Cut tofu into medium sized cubes.
- Sprinkle with salt and coat with cornflour.
- Heat oil in a pan.
- Fry tofu cubes until golden and crisp.
- Remove and keep aside.
Crispy tofu is the base of this dish and helps the sauce cling well.
Step 2
Stir Fry the Vegetables
- Heat a little oil in a wok or pan.
- Add dried red chillies and let them release aroma.
- Add chopped ginger and garlic.
- Add onions and bell peppers.
- Stir fry on high heat for a minute or two.
- Vegetables should stay slightly crisp.
High heat stir frying keeps colors bright and flavors intense.
Step 3
Prepare the Sauce
- In a small bowl mix soy vinegar sugar chilli sauce cornflour and water.
- Stir until smooth.
Step 4
Combine Everything
- Add the fried tofu to the wok.
- Pour the prepared sauce over it.
- Stir well as the sauce begins to thicken.
- Add roasted peanuts.
- Mix until tofu and vegetables are evenly coated.
The glossy finish means the sauce is perfect.
Step 5
Serve Hot and Fresh
Kung Pao Tofu tastes best when served immediately.
Serve with
- Steamed rice
- Fried rice
- Noodles
- Stir fried vegetables
Every bite will have heat sweetness crunch and lots of flavor.
Tips for Perfect Kung Pao Tofu
- Always use firm tofu so it holds shape
- Fry tofu on medium heat for crisp texture
- Do not overcook vegetables keep them crisp
- Adjust chilli level based on your taste
- Add peanuts at the end so they stay crunchy
Variations You Can Try
- Add mushrooms for extra depth
- Replace tofu with paneer for an Indian twist
- Add broccoli or snow peas for freshness
- Make non veg version using chicken
Approximate Nutrition per Serving
Values may vary
- Calories 280 to 380
- Carbohydrates 20g
- Protein 15g
- Fat 18g