Name: Kung Pao Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 14 oz (400 g) extra firm tofu, pressed and cut into 3/4-inch cubes; 2 tablespoons cornstarch; 2 tablespoons neutral oil (such as peanut or vegetable oil); 4 to 6 dried red chilies (adjust to taste); 1/4 cup roasted unsalted peanuts; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2 green onions, sliced; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Chinkiang vinegar (or balsamic vinegar); 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon sugar; 1/4 cup water; 1 teaspoon cornstarch (for sauce slurry)

Why You’ll Love Kung Pao Tofu Recipe

The tofu gets marinated and coated in cornstarch, then pan‑fried to a beautifully crisp exterior with a tender interior.
The sauce balances salty, sweet, sour and savoury in the signature style of the dish.
You get a satisfying contrast of textures: crisp tofu, crunchy peanuts, crisp‑tender bell pepper and scallion.
It’s a purely plant‑based main (if you use the tofu and vegetable version) that still delivers big flavour, so great for vegetarians or anyone wanting to skip meat for a meal.
It comes together in under 45 minutes (marinating plus cook time), making it accessible for a week‑night dinner yet special enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Firm tofu (extra firm works too)
Soy sauce (for marinade)
Maple syrup (or agave nectar)
Cornstarch (to coat the tofu)
Water (for sauce)
Shaoxing wine
Distilled vinegar
Soy sauce (for sauce)
Sugar (for sauce)
Cornstarch (for thickening sauce)
Peanut oil (or vegetable oil)
Dried chili peppers
Garlic (minced)
Ginger (minced)
Ground Sichuan peppercorn
Green onions (scallions), chopped
Bell or red pepper, chopped
Unsalted toasted peanuts
Chinese chili oil with chili flakes

Directions

Cut the tofu into bite‑sized cubes (about 1.5 cm / 2/3″).
Marinate the tofu in soy sauce and maple syrup for about 10‑15 minutes.
Mix together all the sauce ingredients in a small bowl (water, Shaoxing wine, vinegar, soy sauce, sugar, cornstarch).
After marinating, drain the tofu, then coat it in cornstarch (about 5‑6 tablespoons, or less if you prefer a thinner coating).
Heat a large skillet over medium‑high heat with 2 tablespoons oil. Spread the tofu cubes in a single layer, and allow them to brown on the bottom without moving. Flip and brown other sides until most sides have a golden crust. Transfer tofu to a plate and set aside.
Add remaining 1 tablespoon oil to the skillet along with the dried chili peppers, garlic, ginger and ground Sichuan peppercorn. Stir for ~20‑30 seconds until fragrant.
Add the chopped bell pepper and green onion; stir about 1 minute so they stay crisp‑tender.
Stir the sauce mixture (make sure the cornstarch is dissolved) and pour it into the skillet. Stir gently until the sauce thickens.
Return the browned tofu to the pan. Gently toss to coat the tofu with the sauce. Add the toasted peanuts and chili oil; give one quick stir. Immediately transfer to a serving plate.
Serve hot, ideally over steamed white rice, or as part of a larger Chinese‑style meal.

Servings and timing

Servings: 4
Prep time: ~20 minutes
Cook time: ~20 minutes
Total time: ~40 minutes

Variations

Adjust the spiciness: If you prefer milder heat, use fewer dried chili peppers (or keep them whole so seeds stay intact). For more heat, slice the peppers open to release the seeds, or add more chili oil.
Vegetables: You can add or swap in vegetables like onion, celery, zucchini, or green beans for extra texture and colour.
Gluten-free: Use tamari instead of soy sauce, and replace Shaoxing wine with dry sherry (or skip it) to make it gluten‑free.
Vegan modifications: If your chili oil or other condiments contain non‑vegan ingredients, switch to vegan‑friendly versions.
Protein swap: If you prefer, you could replace the tofu with tempeh or seitan for a different texture, though the cooking times and coating might change.
Sauce variation: If you like more sauce, you can double the sauce ingredients so there’s extra to serve.

Storage/Reheating

Store leftover Kung Pao Tofu in an airtight container in the refrigerator for up to 2‑3 days.
To reheat: Gently reheat in a skillet over medium heat until warmed through, stirring occasionally. This helps maintain the crispness of the tofu. Avoid microwaving if possible (the tofu may become soggy).
If you anticipate leftovers, you could keep the peanuts separate and add them just before serving to maintain their crunch.

FAQs

What kind of tofu should I use?

Firm or extra‑firm tofu works best because it holds its shape while frying and stir‑frying. Medium tofu is possible if you’re experienced, but soft tofu won’t work well in this dish.

Is Kung Pao Tofu supposed to be very spicy?

Not necessarily. The dish emphasises a balance of salty, sweet, sour and savoury flavours. The dried chili peppers and a bit of chili oil add heat and aroma, but you can adjust the spiciness to your preference.

Do I need Sichuan peppercorns?

If you want an authentic flavour with the signature numbing sensation, yes. If you don’t have them, you can skip them—it will still be tasty, but you’ll miss that characteristic “tingle”.

Can I make this dish gluten‑free?

Yes—use tamari (or a gluten‑free soy sauce) and replace Shaoxing wine with dry sherry or omit it. Also ensure your chili oil or other condiments are gluten‑free.

Can I prepare the tofu ahead of time?

Yes. You can marinate the tofu ahead of time (up to a few hours) and even coat it in cornstarch, but it’s best to fry it just before serving to retain crispiness.

How can I make it less oily?

You can reduce the amount of oil used for frying the tofu by using less cornstarch (for example 3‑4 tablespoons instead of 5‑6). This will result in a thinner coating, which requires less oil to crisp.

What can I serve with Kung Pao Tofu?

Steamed rice is ideal. You can also serve alongside a light vegetable stir‑fry, a soup (such as egg drop or a simple greens soup), or other Chinese‑style mains for a more complete meal.

Can I add more vegetables?

Absolutely. While the classic version uses scallion and peppers, you can add veggies like zucchini, onion, celery, or green beans for extra texture and colour.

How can I make the tofu really crisp?

Ensure you coat the tofu well with cornstarch and don’t overcrowd the pan when frying. Fry in one layer, allow the bottom to brown without stirring. Ensure the pan is hot and has enough oil so the tofu fries rather than steams.

Conclusion

If you’re looking for a vegetarian main dish that doesn’t sacrifice bold flavour, this Kung Pao Tofu is a winner. With its crisp tofu, punchy sauce, crunchy peanuts and vibrant vegetables, it’s satisfying, easy enough for a weeknight, and exciting enough to impress. Give it a try and adjust the heat and veggies to your taste — it’s a great one to make your own.