Kung Pao Tofu Recipe
Crispy marinated tofu, zucchini, carrots, bell peppers, mushrooms, red onion, bean sprouts, cilantro and Vegetarian and Vegan-friendly option available upon request.
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Ingredients
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Tofu & Marinade
Vegetables
Sauce
Optional Crunch & Finish
Method
Tofu & Marinade
Press and cube tofu
Drain tofu and press between paper towels or a clean kitchen towel with a weight for 15–30 minutes to remove excess water. Cut into 1-inch cubes.
Marinate and coat
Toss tofu cubes with 2 tablespoons soy sauce, rice vinegar, sesame oil, 1/2 tsp kosher salt, and 1/4 tsp pepper. Let sit 10 minutes. Sprinkle 3 tablespoons cornstarch over marinated tofu and gently toss to coat each piece evenly.
Crisp the tofu
Heat 3 tablespoons neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes per side until golden and crisp on most sides. Transfer to a wire rack or paper towel-lined plate.
Vegetables
Prepare vegetables
While tofu presses and cooks, trim and cut vegetables: zucchini into half-moons (about 1/4-inch), carrot into matchsticks or thin coins, bell pepper into 1/2-inch strips, mushrooms sliced, red onion thinly sliced, mince garlic and ginger, slice scallions on the diagonal, and measure bean sprouts.
Stir-fry vegetables
Wipe out the pan leaving any fond and 1 tablespoon oil. Heat over high heat until hot. Add dried chilies (if using) and stir 30 seconds to toast, then add minced garlic and ginger and cook 20–30 seconds until aromatic. Add carrots and red onion first and stir-fry 1–2 minutes, then add zucchini, bell pepper, and mushrooms and cook another 2–3 minutes until vegetables are crisp-tender. Toss in bean sprouts and cook 30 seconds. Move vegetables to the side of the pan.
Sauce
Make sauce slurry
In a small bowl combine 3 tablespoons low-sodium soy sauce, 1/2 tsp dark soy sauce (optional), 1 tablespoon black or rice vinegar, 1 tablespoon hoisin, 1 teaspoon brown sugar or maple syrup, 1/4 tsp ground Sichuan peppercorns (if using), and 1/4 cup water or vegetable broth. Mix 1 teaspoon cornstarch into the mixture until smooth.
Combine tofu, vegetables, and sauce
Bring pan back to medium-high heat. Pour the sauce into the pan and let it come to a simmer, stirring. As sauce begins to thicken (about 30–60 seconds), add the crisp tofu back into the pan and gently toss/stir to coat without breaking the cubes. Cook 1–2 minutes more so tofu absorbs sauce and everything is heated through.
Optional Crunch & Finish
Finish and garnish
Turn off heat. Stir in toasted peanuts and sesame seeds if using. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed. Sprinkle sliced scallions and chopped cilantro over the top and serve immediately.