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This Kung Pao Tofu is crispy, spicy, savoury, and comes together in under 30 minutes. With 28 grams of protein per serving, it is a flavour packed vegetarian dinner that is fast, easy, and perfect for weeknights.
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You know I’m a fan of Tofu Vegetable Stir Fry recipes, so I’m sharing another favourite flavour: Kung Pao Tofu. If you love bold, flavourful tofu dishes, this Kung Pao Tofu will quickly become a go to. I have been creating tofu recipes on the blog for over ten years, and my crispy tofu recipes continue to be some of the most popular because they are simple, reliable, and full of flavour.
Kung Pao Tofu is a vegetarian version of the popular Chinese dish kung pao chicken. This Chinese-inspired tofu recipe is made by pan-frying tofu with vegetables and kung pao sauce. The result is a super flavourful tofu dish that is sweet, spicy salty and tangy. This is one of my go-to weeknight meals in addition to my Sticky Tofu.
Recipe Highlights
- 30 minute dinner: This one-pan meal only takes 30 minutes to make and is easy to throw together when you want a simple but tasty weeknight meal. For another easy dinner also try this Honey Garlic Tofu.
- High protein: Each serving has 28 grams of plant based protein.
- Customizable: Kung Pao Tofu is very easy to customize so you can make it how you like.
- One pan meal: Everything cooks together in one skillet with minimal cleanup.
Key Ingredients
- Tofu: when it comes to making crispy tofu, it’s best to use extra-firm tofu. This type of tofu has the least amount of liquid in it and will become crispy when pan-fried or baked in recipes like my Spicy Korean Tofu.
- Stir fry sauce: this sauce is the secret to making kung pao tofu! It’s made with a combination of soy sauce, hoisin sauce, Chinese black vinegar and sriracha. If you want to make the sauce gluten-free you can substitute soy sauce for tamari. If you can’t find Chinese black vinegar you can use balsamic vinegar or rice vinegar.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Kung Pao Tofu
Step 1: cut the tofu into cubes and pan-fry in oil on medium-high heat for 2-3 minutes on each side until crispy.
Step 2: Add the onion, red bell pepper and garlic. Let cook for 2 minutes.
Step 3: Reduce the heat to medium then pour in the stir fry sauce and sauté everything together
Step 4: Serve right away over rice.
Recipe Variations
- Make it mild: If you don’t like it sipcy use less chili paste for a gentler heat level.
- Add vegetables: Broccoli, snap peas, mushrooms, or bok choy work perfectly.
- Air fryer tofu option: Air fry tofu cubes at 400°F for 10 to 12 minutes until crispy or follow my recipe for Crispy Air Fryer Tofu. Toss in sauce at the end.
How To Store
Store any leftovers of this Kung Pao Tofu in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back some crispiness, or microwave if you are in a rush.
Jess’s Tips
- Use firm or extra firm tofu: This type of tofu holds its shape best and crisps up nicely in the pan.
- Press the tofu well: Removing moisture helps the tofu brown instead of steam.
- Do not overcrowd the pan: This ensures every piece gets golden and crispy.
- Let the sauce simmer: Let the sauce thicken slightly in the pan before serving.
- Serve right away: The tofu is crispiest when enjoyed immediately after coating in sauce.
Frequently asked questions
Yes! if you want to bake the tofu toss the cubes of tofu in some oil then place them on a baking sheet lined with parchment paper and bake at 425 degrees F for 25-30 minutes like I do for this Baked Peanut Butter Tofu.
Jasmine rice, brown rice, Asian Garlic Noodles, steamed broccoli, stir fried veggies, or soup like Udon Noodle Soup all work well.
Try These Tofu Recipes Next!
If you tried this Kung Pao Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Kung Pao Tofu Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 mins
- Yield: 4 servings
- Category: Entree
- Method: Cook
- Cuisine: Chinese
- Diet: Vegan
Description
This Kung Pao Tofu is a crispy, spicy, flavour packed 30 minute recipe with 28 grams of protein per serving.
Ingredients
- 2 1/2 tbsp avocado oil (can sub vegetable oil)
- 1 block extra firm tofu, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 red pepper, chopped
Sauce
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar (or Chinese vinegar)
- 1 tbsp hoisin sauce
- 1 tsp coconut sugar
- 2 tsp sambal oelek chilli paste
Other
- Crushed peanuts to top
- Cilantro to top
- Jasmine rice to serve with
Instructions
- Heat 2 tbsp of avocado oil in a large skillet on medium-high heat then add the tofu. Let cook on each side for 2-3 minutes until brown and crispy. (don’t skip this step! We want crispy tofu on every side!)
- Push the tofu off to the side of the pan then add the remaining 1/2 tbsp of avocado oil, onion, garlic and pepper. Let the veggies cook for 2-3 minutes, then mix the tofu back in.
- Reduce the heat to medium-low and pour the sauce into the pan, mixing everything together. Taste and adjust seasoning if needed.
- Serve over rice and top with crushed peanuts and cilantro.
Notes
Use firm or extra firm tofu for the crispiest texture.
Press tofu well before cooking.
Do not overcrowd the pan when frying.
Let the sauce thicken slightly.
Add vegetables if you want to bulk up the meal.
Serve immediately for the best texture.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 400
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
Sincerely one of the BEST tofu recipes I have ever tried and trust me I’ve done a lot of them! SO delicious and simple. I’m falling more and more in love with this blog every week, your recipes are incredible!!!
So happy you loved the recipe Addie! Thanks so much 🙂
I forgot to say I made your amazing peanut butter noodles along with this tofu. The Best !!!
This is delicious and fast. Great for a weeknight meal. I love all your noodle recipes Jessica.
Delicious! My new favorite tofu recipe. Really easy to make.
Happy you enjoyed it 🙂
This was really good, but any tips on how to keep the tofu from sticking to the pan?
Hi Julie! You may want to invest in a good quality non-stick pan. (I use the always pan from our place and nothing ever sticks to it!) otherwise you can try adding a bit more oil to your pan.
I tried this recipe few times and it’s excellent! Thank you very much.
You’re welcome Maryline!
This is delicious!! My new go to recipe and even my husband who usually doesn’t like tofu thinks this is great. Thank you!
Thanks Stacey! Happy you enjoyed 🙂
We loved this recipe! So flavorful and my husband liked the tofu (he’s not a big fan most of the time). I added zucchini and it was fabulous! Thanks so much!
Thanks for the review Kara! So happy you like the recipe 🙂
Chinese food is SO. FREAKING. AMAZING. Kung pao chicken from Panda Express was one of their favorite varieties of the restaurant, but I never ate there since improving my diet. But anyways, I love that you’ve made Kung pao tofu because I can eat it again as a vegan! Thank goodness there’s no cornstarch necessary because I totally do not have any ? looks splendid! Hope you enjoyed it, but I absolutely am certain you did!
Yes!! and no cornstarch needed for this one 🙂
Sounds Delicious! I’ve just recently been introduced to the world of tofu and the last two times I’ve tried to make it, it did not turn out great. I can’t wait to try this recipe!
Hope you enjoy the recipe 🙂