Savory and spicy kung pao tofu features tender tofu cubes cooked in a flavorful sauce with lots of green onions and chili peppers.
Skipping the takeout for NYE tonight and it’s all eyes on this kung pao tofu! And giving the standard chicken version a serious run for its money while we’re at it.
This tofu is pretty much the ideal stay-in dinner situation and it comes together seriously SO fast with only a few basic pantry ingredients.
You can also make it any heat level you prefer which I especially love having the option for! Spice lovers and mild peeps alike, you’re gonna want to get in on this one.
Honestly the longest part about this tofu is just waiting for the tofu to press and you can even do this way in advance. Bottom line here is that this is the kinda takeout-fakeout that you need in your life.
This Tofu features…
- Tender pan-fried tofu cubes
- A savory soy-based sauce
- Crunchy peanuts, flavorful scallions and spicy red chilis
Making the Tofu
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Cornstarch
- Rice wine vinegar
- Soy sauce
- Extra-firm tofu
- Brown sugar
- Vegetable oil
- Red chili peppers
- Scallions
- Garlic
- Ginger
- Peanuts
How to Press Tofu
Prepare the tofu for pressing by cutting the tofu in half width-wise. Lay the two tofu slabs in a single layer on a kitchen towel, place another kitchen towel on top, arrange on a plate, and place a sheet pan on top.
Now place something heavy on top of the sheet pan (like a bowl of fruit or a medium-weight book) and allow to sit for 30-60 minutes. Once the tofu has been pressed, it’s ready for pan frying.
Why press tofu? Even extra-firm tofu is packaged in liquid and removing some of this liquid ensures that the tofu will soak up more of the flavorful kung pao sauce.
Tips for Perfect Kung Pao Tofu
- Cut tofu into uniform cubes – this helps ensure that the tofu will cook at the same rate.
- Marinate tofu – a quick 20-minute marinade infuses the tofu with lots of flavor.
- Use fresh garlic, ginger, and scallions – you can’t beat the flavor these fresh ingredients give the tofu.
Recipe Variations
Try these ideas for a different twist on this tofu.
- Add more vegetables – add chopped broccoli, sweet pepper, snow peas, mushrooms, or spinach.
- Skip the nuts – omit the peanuts if you’re not a fan.
How to Adjust Spice Level
Mild: skip the chili peppers entirely or start with 1/2 a small deseeded one.
Medium: start with 1 small deseeded chili pepper and work your way up.
Hot: use 1-2 unseeded chili peppers.
Pile this kung pao in your sturdiest bowl with plenty of hot steamed rice and extra crunchy peanuts on top! You’re about to have an otherworldly tofu experience.
Kung pao chicken who?
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More tofu dishes you’ve got to try next!
Kung Pao Tofu
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Ingredients
Marinade
- 1 teaspoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 brick (12 oz) extra-firm tofu, pressed for 30-60 min and cut into 1-inch cubes
Kung Pao Tofu
- 1 tablespoon packed light brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons water
- 3 tablespoons vegetable oil
- 1-2 dried chili peppers, optionally deseeded and chopped
- 1 small bunch scallions, green parts sliced into 1-inch pieces and white parts finely minced
- 3 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup roasted peanuts, chopped
- Salt and pepper to taste
- Steamed rice for serving
Instructions
Marinade
- In a large bowl, whisk cornstarch, rice wine vinegar, and soy sauce. Fold in tofu until evenly coated. Allow to marinate at room temperature 20 minutes.
Kung Pao Tofu
- In a small bowl, whisk brown sugar, soy sauce, rice wine vinegar, and water until smooth. Set aside for a moment.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat pan. Add marinated tofu in a single layer and cook over medium-high heat, turning tofu occasionally until golden-brown. Transfer tofu to a plate.
- Add remaining 1 tablespoon vegetable oil to pan over medium-high heat and swirl to coat. Add chili peppers and white parts of green onions to pan and sauté 2-3 minutes. Add garlic, ginger, and green parts of green onions and cook 1-2 minutes until fragrant.
- Reduce heat to medium. Pour sauce mixture and tofu into pan and cook 2-3 minutes until bubbly and sauce is coating tofu and vegetables. Fold in chopped peanuts and season kung pao with salt if needed and several grinds of pepper. Serve warm over steamed rice. Enjoy!
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