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Kung pao tofu on rice in a white bowl

Kung Pao Tofu

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


Crispy 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 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
  • Jasmine rice to serve with


  1. 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!)
  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 into the pan, mixing everything together. Taste and adjust seasoning if needed.
  4. Serve over rice and top with crushed peanuts and cilantro.


Use extra-firm tofu. This type of tofu has the least amount of liquid in it and will result in crispier cubes of tofu when pan-fried. 

Add in any vegetables you love to this dish.

Store leftovers in an airtight container in the fridge for up to 3 days. 


  • Serving Size: 1/4 recipe
  • Calories: 200
  • Sugar: 9g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 3g

Keywords: kung pao tofu, vegetarian kung pao, vegan kung pao