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Kung pao tofu

Kung Pao Tofu

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Cook
  • Cuisine: Chinese


Crispy mini tofu bites get coated in a spicy and tangy kung pao sauce. YUM.


  • 2 1/2 tbsp avocado oil (can sub vegetable oil)
  • 1 block extra firm tofu, cut into small cubes
  • 1/2 tbsp avocado oil 
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 red pepper, chopped 


  • 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


  • Crushed peanuts to top
  • Cilantro to top 
  • Jasmin rice to serve with 


  1. Heat the 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!)
  2. 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. 
  3. Reduce the heat to medium-low and pour the sauce in the skillet, mixing everything together. Taste and adjust seasoning if needed.
  4. Serve over rice and top with crushed peanuts and cilantro.


This recipe is best enjoyed right away so the tofu stays nice and crispy! 


  • Serving Size: 1/4 recipe
  • Calories: 171
  • Sugar: 9g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 3g

Keywords: how to make kung pao tofu, vegan, tofu recipe, 30 minute meals