Brian's Spicy Kung Pao Tofu Stir Fry

Transform your weeknight dinner with Brian's Spicy Kung Pao Tofu Stir Fry, a fiery and flavorful vegan twist on the classic Chinese dish. This recipe combines crispy, golden tofu cubes coated in cornstarch with a vibrant medley of red and green bell peppers, zucchini, and crunchy roasted peanuts—all brought together by a bold, savory-sweet sauce featuring soy sauce, hoisin, chili garlic sauce, and a touch of honey or maple syrup. Infused with fresh ginger, garlic, and the heat of dried red chilies, this dish brims with authentic, restaurant-quality taste in just 40 minutes. Perfectly served over fluffy white or brown rice, it’s a wholesome, crowd-pleasing meal that’s as satisfying as it is spicy. Whether you’re craving a meatless dinner or exploring plant-based options, this kung pao tofu is guaranteed to deliver flavor in every bite.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu
• 2 tbsp Cornstarch
• 4 tbsp Vegetable oil
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 small Zucchini
• 3 Garlic cloves
• 1 inch Fresh ginger
• 6 Dried red chilies
• 0.333 cup Roasted peanuts
• 3 tbsp Soy sauce
• 1.5 tbsp Hoisin sauce
• 1 tbsp Rice vinegar
• 1.5 tbsp Chili garlic sauce
• 1 tbsp Honey or maple syrup
• 1 tsp Sesame oil
• 2 Green onions
• 2 cups Cooked white or brown rice

Directions

Step 1

Press the tofu for 15-20 minutes to remove excess moisture, then cut into 1-inch cubes.

Step 2

In a mixing bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.

Step 4

Dice the red and green bell peppers into bite-sized pieces and slice the zucchini into thin half-moons.

Step 5

Mince the garlic cloves and finely grate the fresh ginger. Slice the green onions, setting aside the green tops for garnish.

Step 6

In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil. Heat over medium-high and toss in the dried red chilies. Stir-fry for 30 seconds until aromatic.

Step 7

Add the garlic, ginger, and diced vegetables to the skillet. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.

Step 8

In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, honey (or maple syrup), and sesame oil to make the sauce.

Step 9

Return the crispy tofu to the skillet, add the roasted peanuts, and pour the sauce over the mixture. Stir well to coat everything evenly and cook for another 2-3 minutes until heated through.

Step 10

Remove from heat and garnish with sliced green onion tops. Serve immediately over cooked white or brown rice.

Nutrition Facts

Serving size	(1471.9g)

Amount per serving	% Daily Value*
Calories	2357.6

Total Fat 116.4g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 41.6g
Cholesterol 0.7mg	0%
Sodium 2570.9mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 39.6g	0%
Total Sugars 43.6g
Protein 105.7g	0%

Vitamin D 0IU	0%
Calcium 2917.1mg	0%
Iron 26.6mg	0%
Potassium 3419.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 17.1%

Carbs: 40.6%