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    Home » Cuisine » Chinese

    Kung Pao Tofu (Easy, Vegan Recipe)

    May 8, 2023 . By Meeta Arora . 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Kung Pao Tofu Chinese style with peanuts on the side

    Crispy Kung Pao Tofu is made with pan-fried tofu, bell pepper, dried chiles, and peanuts in a sweet and spicy sauce. It is a lighter and healthier vegan dinner inspired by Chinese cuisine that tastes better than takeout and is easy to prepare on a weeknight! 

    Kung Pao Tofu garished with peanuts and green onions

    One of our favorite dishes to order at Asian restaurants is Kung Pao Chicken. However, my husband is a vegetarian, so I created this Kung Pao Tofu and Kung Pao Brussels Sprouts recipe so he does not miss out on the wonderful kung pao flavors.

    Best Tofu Stir Fry Recipe

    Combining crispy tofu and the spicy sauce creates a perfect balance of textures and flavors that will satisfy your taste buds. You can also customize the level of spiciness to your taste by adjusting the number of dried chiles and the amount of ground Sichuan peppercorns used in the recipe. 

    This vegan Kung Pao tofu recipe is perfect for those who want to add more plant-based protein to their diet without sacrificing flavor. It can be served with rice or noodles for a filling and satisfying meal.

    The flavor and texture of this meal are just perfect. Crispy Tofu and crunchy bell peppers in a sweet and spicy sauce. It is a flavor explosion!

    My whole family loves this meal, like the Tofu Broccoli Stir Fry and Spinach Tofu. And I love that I can make this weeknight dinner easily in less than 30 minutes.

    Jump to:
    • Best Tofu Stir Fry Recipe
    • What is Kung Pao Tofu?
    • The Magic of Kung Pao Sauce
    • Ingredients you'll need to make Kung Pao Tofu
    • How to Make Kung Pao Tofu?
    • Pro-Tips
    • How to Serve?
    • How to Store?
    • Common Questions
    • More Asian Recipes You'll Love
    • Kung Pao Tofu (Easy, Vegan Recipe)

    What is Kung Pao Tofu?

    Kung Pao Tofu is a popular Chinese dish known for its spicy and flavorful taste. It is a vegetarian version of the traditional Kung Pao Chicken and is perfect for those who prefer plant-based meals.

    This hot Chinese dish is a stir-fry made with Sichuan peppercorn, dried red chile, peppers, and peanuts. It is often served with rice but also goes well with noodles.

    The Magic of Kung Pao Sauce

    The dish's signature taste derives from its sauce. The vegetarian version of Kung Pao Chicken uses a similar flavorful sauce made with soy sauce, brown sugar, rice vinegar, toasted sesame oil, hoisin sauce, and cornstarch. This dish is a great way to enjoy bold flavors without any meat.

    Ingredients you'll need to make Kung Pao Tofu

    Tofu: Make sure to buy EXTRA FIRM tofu. The softer kinds can break and fall apart when frying and in the sauce.

    Black Pepper: Use freshly cracked black pepper to flavor this dish.

    Cornstarch: Any cornstarch will do. It helps the tofu create a crispy surface and thickens the sauce.

    Scallions / Green onions: Add a splash of color to your dish with finely chopped scallions.

    Bell pepper: It can be any color! I used red and green, but any combination of orange or yellow works too.

    Peanuts: It gives the final dish a wonderful crunch and is a signature ingredient for kung pao dishes.

    Dried chile pepper: You can also find these at Asian markets. I used ground Sichuan peppercorns. These give this dish the heat and spicy flavor.

    You can use regular crushed red pepper flakes or red chili sauce (I like sambal oelek chili paste) if you can't find these. Leave them out if you want to make this dish less spicy.

    Ginger & garlic: This recipe must use fresh and chopped garlic and ginger to enhance the taste. I prefer ginger in my sauce because it adds warmth and zest. Nonetheless, I strongly advise you NOT TO SKIP THEM.

    Soy sauce: Use both dark and light soy sauce. Dark soy sauce gives more color and an umami taste.

    Brown sugar: Adds a hint of sweetness and the color of caramel. You could also use honey or maple syrup.

    Toasted Sesame oil: Gives the dish the smell and taste of nuts. I recommend you use it.

    Hoisin sauce: It's a dark sauce that makes the stir fry smell good and taste sweet and salty.

    Rice vinegar: gives a delicately sweet and mild taste. It also has a good amount of acidity.

    How to Make Kung Pao Tofu?

    Prepare Tofu

    • Press tofu for 15-30 minutes to remove any extra water. Dab with a paper towel or use a tofu press to remove excess moisture. Cut the pressed tofu into ¾ inch cubes, and transfer to a bowl.
    • Season the tofu with salt and pepper. Then add the cornstarch. Mix gently, so the tofu is evenly coated with the cornstarch.
    Cut tofu on a chopping board
    Add Black Pepper to the tofu
    Add Salt to tofu
    add Cornstarch to tofu

    Prepare Sauce

    • In a bowl, mix all the sauce ingredients - brown sugar, vinegar, soy sauce, hoisin sauce, toasted sesame oil, cornstarch, and water. Stir and set aside.
    Add Brown Sugar in a bowl
    Add Rice Vinegar
    add Dark Soy Sauce with brown sugar
    Add Sesame Oil to the bowl

    Pan-Fry Tofu

    • Heat a large skillet over medium-high flame. Once hot, add two tablespoons of oil. Add the tofu cubes and let them cook until golden on the bottom. Turn the cubes to an uncooked side, and cook until golden again. Continue this process until golden crispy on all sides, then remove the crispy tofu to a plate lined with a paper towel.
    Add Oil and heat it up
    Saute Tofu in a pan
    • Air fryer option: if you prefer, you can also air fry the tofu for 10-12 minutes at 350°F.

    Make Kung Pao Vegetable Tofu

    • To the same skillet, add the remaining ½ tablespoon oil. Add the ginger garlic, and sauté for 30 seconds until the color changes.
    • Then add the red and green bell peppers and the white part of the scallions. Cook for 2 minutes while stirring frequently.
    add garlic in a pan
    add ginger and saute
    Add Red Chili Pepper and mix
    Add Scallions
    • Stir the sauces mixed in the bowl, then add to the skillet. Add the tofu and roasted peanuts. Toss them all together and cook for 1-2 minutes. Turn off the flame.
    Mix the veggies with tofu in a pan
    add Peanuts and mix
    • Garnish with crushed peanuts and chopped green part of the scallions. Serve with jasmine rice.
    Kung Pao Tofu with rice

    Pro-Tips

    Use extra firm Tofu: It is important to use extra firm tofu to make sure tofu does not fall apart and to get the right crispiness. Don't skip pressing the tofu to remove excess liquid. 

    Make it Gluten-free: Use 'gluten-free' soy sauce or Tamari. You might also want to skip hoisin sauce, which often contains wheat.

    Make it gluten-free: If you are celiac or have gluten sensitivity, use soy sauces labeled 'gluten-free' or use Tamari instead. Also, skip hoisin sauce, as that can often contain wheat.

    Add more veggies: You can add other veggies such as mushrooms, broccoli, baby corn, snow peas, bok choy, red onions, and green beans to this recipe too. 

    Make it peanut-free: Use cashews in place of peanuts. Or skip for a nut-free version.

    How to Serve?

    This dish can be served as a main course with rice or noodles or as a side dish to complement other Asian-inspired dishes. It also pairs well with a refreshing cucumber salad or pickled vegetables.

    How to Store?

    You can keep the leftovers in an airtight container in the fridge for up to 4 days. Kung Pao Tofu will also freeze well for up to 3 months. Let the leftovers cool completely to room temperature before storing them.

    Common Questions

    Which kind of tofu is best for stir fry?

    For this recipe, choosing the right kind of tofu is necessary - extra firm tofu will give you the desired crispness. Make sure to press the tofu to remove excess liquid.

    Is Kung Pao spicy?

    Kung Pao dishes are supposed to be spicy and sweet. You can make them milder by reducing or skipping dried chili peppers and ground red peppercorns. You can always add a red chili sauce to taste while serving.

    More Asian Recipes You'll Love

    • Vegan Panang Curry with Tofu & Vegetables
    • Thai Green Curry with Tofu & Vegetables
    • Thai Pumpkin Red Curry
    • Sweet Corn Soup

    Tried this recipe?Give a rating by clicking the ★ below
    vegan Kung Pao Tofu Chinese style in a plate with chopsticks on the side

    Kung Pao Tofu (Easy, Vegan Recipe)

    Meeta Arora
    Crispy Kung Pao Tofu is made with pan-fried tofu, bell pepper, dried chiles, and peanuts in a sweet and spicy sauce. It is a lighter and healthier vegan dinner inspired by Chinese cuisine that tastes better than takeout and is easy to prepare on a weeknight! 
    5 from 1 vote
    Print Save Saved! Pin
    Servings: 4
    Calories: 246
    Course: Main Course
    Cuisine: Chinese
    Diet: Nut-free, Vegan
    Method: Stovetop
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Ingredients
     
     

    For Tofu

    • 14 ounce Extra Firm Tofu pressed
    • ½ teaspoon Salt adjust to taste
    • ¼ teaspoon Black Pepper freshly cracked
    • 2 tablespoon Cornstarch

    For the sauce

    • 3 tablespoon Soy sauce
    • 1 tablespoon Dark Soy Sauce
    • 1 tablespoon Hoisin Sauce
    • 2 tablespoon Rice Vinegar
    • 1 teaspoon Brown Sugar
    • 1 teaspoon Toasted Sesame Oil
    • 1 tablespoon Cornstarch
    • ½ cup Water

    For the stir fry

    • 2 ½ tablespoon Oil divided, preferably sesame or peanut oil
    • 5-8 Dried Red Chili Peppers cut in half for more spice
    • 6 cloves Garlic finely chopped
    • 1 tablespoon Ginger finely chopped
    • 1 Green Bell Pepper cut into 1 inch squares
    • 1 Red Bell Pepper cut into 1 inch squares
    • 3 Scallions white and green parts separated, chopped
    • 1 teaspoon Ground Sichuan Peppercorn adjust to taste
    • ⅓ cup Roasted Peanuts

    For serving

    • Crushed Peanuts to garnish
    • Jasmine Rice
    Prevent your screen from going dark

    Instructions
     

    • Press tofu for 15-30 minutes to remove any extra water. Dab with a paper towel or use a tofu press to remove extra moisture. Cut the pressed tofu into ¾ inch cubes, and transfer to a bowl. Season it with salt and pepper. Then add the cornstarch. Mix gently so the tofu is evenly coated with the cornstarch.
    • In a bowl, mix all the sauce ingredients. Stir and set aside.
    • Heat a large skillet over medium-high flame. Once hot, add 2 tablespoon oil. Add the tofu cubes and let them cook until golden on the bottom. Turn the cubes to an uncooked side, and cook until golden again. Continue this process until golden crispy on all sides, then remove the crispy tofu to a plate lined with paper towel.
      Air fryer option: if you prefer, you can also air fry the tofu for 10-12 minutes at 350°F.
    • To the same skillet, add the remaining ½ tablespoon oil. Add the ginger, garlic and sauté for 30 seconds until the color starts to change.
    • Then add the red and green bell peppers, and white part of the scallions. Cook for 2 minutes while stirring frequently.
    • Stir the sauces mixed in the bowl. Then add to the skillet. Add the tofu and roasted peanuts. Toss them all together and cook for 1-2 minutes. Turn off the flame.
    • Garnish with crushed peanuts and chopped green part of the scallions. Serve with jasmine rice.

    Video

    Notes

    Use extra firm Tofu: It is important to use extra firm tofu to make sure tofu does not fall apart and to get the right crispiness. Don't skip pressing the tofu to remove excess liquid. 
    Make it Gluten-free: Use 'gluten-free' soy sauce or Tamari. You might also want to skip hoisin sauce, which can often contain wheat.
    Add more veggies: You can add other veggies such as mushrooms, broccoli, baby corn, snow peas, bok choy, and green beans to this recipe too. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 246kcalCarbohydrates: 23gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 1309mgPotassium: 696mgFiber: 5gSugar: 6gVitamin A: 948IUVitamin C: 137mgCalcium: 118mgIron: 3mg
    Keyword best tofu stir fry, kung pao tofu
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Janet says

      May 18, 2023 at 10:07 pm

      Is it possible to make a dish like this without oil?

      Reply
    2. Natalie says

      May 16, 2023 at 1:01 pm

      Is it okay to make more sauce so there’s a gravy with the rice?

      Reply
    3. Nancy Thompson says

      April 21, 2023 at 8:04 am

      Could you use Paneer instead of tofu?

      Reply
      • Meeta Arora says

        May 01, 2023 at 8:38 pm

        Hi Nancy - I have not tried this recipe with paneer, but I think it will work very well. Would love to hear how it turns out!

        Reply

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    Meeta Arora of Piping Pot Curry

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