Kung Pao Tofu

Transform your weeknight dinners with this vibrant and flavor-packed Kung Pao Tofu, a plant-based take on the beloved Chinese classic. This recipe features crispy, golden tofu coated in cornstarch and stir-fried to perfection, then paired with tender-crisp red bell peppers, zucchini, and a medley of aromatic garlic, ginger, and spicy dried red chilies. Tossed in a rich, savory-sweet sauce made with soy sauce, hoisin, and a touch of sesame oil, and finished with crunchy roasted peanuts, this dish delivers authentic Kung Pao flavors with a satisfying vegan twist. Ready in just 35 minutes, it’s an ideal choice for a quick, healthy meal that’s best served over steamed rice or noodles. Perfect for tofu enthusiasts and spice lovers alike, this recipe is a must-try for anyone craving delicious plant-based Chinese cuisine!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 3 tablespoons cornstarch
• 4 tablespoons vegetable oil
• 3 garlic cloves
• 1 tablespoon ginger
• 6 dried red chilies
• 1 red bell pepper
• 1 zucchini
• 1 cup roasted peanuts
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 cup water
• 1 teaspoon sesame oil
• 2 green onions

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15 minutes. Cut the tofu into 1-inch cubes.

Step 2

In a bowl, toss the tofu cubes with 3 tablespoons of cornstarch to coat evenly.

Step 3

Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes. Remove the tofu and set aside on a plate lined with paper towels.

Step 4

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic, grated ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.

Step 5

Add diced red bell pepper and sliced zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 6

In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, water, and sesame oil to make the sauce.

Step 7

Add the crispy tofu back to the skillet along with the roasted peanuts. Pour the sauce over the mixture and toss everything to coat evenly. Cook for 1-2 minutes until the sauce slightly thickens.

Step 8

Garnish with chopped green onions and serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1373.1g)

Amount per serving	% Daily Value*
Calories	2292.2

Total Fat 167.0g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 62.5g
Cholesterol 1.0mg	0%
Sodium 3992.9mg	0%
Total Carbohydrate 142.6g	0%
Dietary Fiber 39.9g	0%
Total Sugars 43.8g
Protein 101.9g	0%

Vitamin D 0IU	0%
Calcium 858.4mg	0%
Iron 17.8mg	0%
Potassium 3560.8mg	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: 60.6%

Protein: 16.4%

Carbs: 23.0%