Kung Pao Tofu

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Savory and spicy kung pao tofu features tender tofu cubes cooked in a flavorful sauce with lots of green onions and chili peppers.

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 226kcal

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

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

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.

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!