Kung Pao Tofu (VIDEO)
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If you love the flavors of Kung Pao Chicken but want to make it with tofu, this Kung Pao Tofu recipe is for you! The tofu is dredged and fried until crispy, perfect for absorbing the delicious Kung Pao sauce, along with the crispy peanuts, scallions and chili peppers!
Watch the Kung Pao Tofu Recipe Video!
A Note from CJ
Make this Kung Pao Tofu!
I have two key tips for making the best Kung Pao Tofu – 1. You must press as much liquid out of the tofu as possible, as the tofu will be dredged and fried. Moisture will make the tofu soggy! 2. I recommend tearing the tofu by hand, instead of cutting it with a knife – the torn edges will be more uneven, which will result in more texture when dredged and fried. If you prefer to cut the tofu with a knife, that works too!
If you want to make more tofu dishes, try Spicy Honey Garlic Tofu, Korean Braised Tofu, Chinese Silken Tofu, Mapo Tofu, Salt and Pepper Tofu, or Air Fryer Tofu!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- firm tofu – you must use firm tofu for this recipe – soft tofu will crumble when fried.
- potato starch and cornstarch – when testing this recipe, I tried three versions – one with just potato starch, one with just cornstarch, and a third with a combination of the two. Using both potato and cornstarch resulted in a crispy, light batter that was a standout! However, if you only have one or the other, that will work as well.
- Shaoxing wine – if you can’t use Shaoxing wine, you can substitute with sherry, mirin, or even chicken stock.
- doubanjiang – this is fermented broad beans with chili and Sichuan peppercorns; I don’t recommend substituting it, as it has a unique flavor that is hard to replicate.
- msg – I like to use msg in moderation as an optional flavor enhancer.
- dried red chilis – these are labeled as “dried red chilis” or sometimes “japones chilis”. They’re not super spicy but if you are sensitive to heat, you can adjust by using less.
How to Make Kung Pao Tofu
Press, Break, and Season Tofu – Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl. Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
Mix Sauce and Fry Tofu – In a small bowl, mix the light and dark soy sauce, Shaoxing wine, doubanjiang, sugar, msg, vegetable stock, vinegar, and cornstarch. In a large pan or wok, heat the neutral oil over medium high heat to 350F. Add the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
Stir-Fry Aromatics and Peanuts; Add Tofu & Sauce – Heat the oil over medium high heat until it shimmers. Add the scallion whites, celery, and garlic. Stir fry for 1-2 minutes until fragrant. Add the chilies, Szechuan peppercorns, and peanuts and cook 1 minute or until the pepper are fragrant and the peanuts turn a light golden-brown color. Add the tofu and sauce and continue stir frying until the sauce has thickened slightly, about 1-2 minutes. Turn off the heat. Serve immediately over white rice and enjoy!
PRO TIPS
CJ’s Storage Tips
Store any leftover Kung Pao Tofu in an airtight container in the refrigerator for up to 3-4 days. The tofu will soften as it sits – this is normal! Reheat until warmed through in the microwave.
Alternatively, you can air fry the leftover tofu at 325F for 4-5 minutes until warmed through and crispy.
If you tried this Kung Pao Tofu Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Kung Pao Tofu (VIDEO)
Video
Equipment
Ingredients
- 1 lb firm tofu
- 2 tbsp soy sauce
- ½ tsp white pepper
- ½ tbsp sesame oil
- 2 tbsp potato starch
- 2 tbsp cornstarch
Sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp doubanjiang
- ½ tbsp sugar
- ¼ tsp msg
- ¼ cup vegetable stock
- 1 tbsp distilled white vinegar
- ½ tbsp cornstarch
Other Ingredients
- ¼ cup neutral oil
- 6 scallion whites, chopped (greens reserved for garnish)
- 2 stalks celery, cut into ½ inch pieces
- 3 cloves garlic, minced
- 4 dried red chilis, cut into 1/2” pieces
- 1 tsp Szechuan peppercorns, ground
- 1/3 cup whole peanuts, unsalted
Instructions
- Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl.
- Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
- In a small bowl, mix the light and dark soy sauce, Shaoxing wine, doubanjiang, sugar, msg, vegetable stock, vinegar, and cornstarch.
- In a large pan or wok, heat the neutral oil over medium high heat to 350F. Add the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
- Heat the oil over medium high heat until it shimmers. Add the scallion whites, celery, and garlic. Stir fry for 1-2 minutes until fragrant. Add the chilies, Szechuan peppercorns, and peanuts and cook 1 minute or until the pepper are fragrant and the peanuts turn a light golden-brown color. Add the tofu and sauce and continue stir frying until the sauce has thickened slightly, about 1-2 minutes. Turn off the heat.
- Serve immediately over white rice and enjoy!
Notes
- Squeeze as much water out of the tofu as possible! The more water you can take out of the tofu before battering, the crispier the tofu will be!
- Wok cooking goes quickly! Prep all of your aromatics and chilies ahead of time and seperate them into bowls so that you can quickly add it during cooking.
- Store any leftovers in an air tight container for 2-3 days. Reheat in the microwave until warmed through or in the air fryer at 325F for 4-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
