Kung Pao Tofu Recipe

Kung Pao Tofu is the vegan version of the hugely popular kung pao chicken. It is spicy, sweet, savory and sour and is a really delicious main course that goes well with rice or noodles. Perfect weekend meal.

I first ordered Kung Pao tofu from a local restaurant and was completely hooked. Crispy tofu that is so well seasoned in a punchy sauce was all I wanted.

It does not take much time to cook if you have all the ingredients at hand. If you like tofu, then this will be a great dish to try.

You may also like: Teriyaki Tofu, Tandoori tofu.

Ingredients

Firm Tofu: I used one block of firm tofu for this dish. Press it well and then dry with paper towels to remove all the water.

Sauces: I used dark soy sauce, hoisin sauce, hot sauce, rice vinegar and cornstarch for the sauce. Use sesame oil for authentic taste.

Vegetables: Cubed onions, scallions and peppers are perfect for this dish.

Seasonings: Ginger, garlic and dry red chillies are used.

Garnishes: Roasted peanuts, scallion greens and chopped cilantro leaves.

How to Reduce the Spiciness

I use dried red chillies and hot sauce for the heat. If you don’t want your sauce to be too hot, then reduce these.

Stepwise Instructions

For the tofu:

Cut the tofu into squares. Press it well to remove all the moisture. Now toss it with 1 tsp. of corn starch and coat well.

Saute the Tofu:

Take 1 tbsp. of oil in a cast iron skillet. Saute tofu till crispy and keep aside.

Air fry tofu

Preheat Air fryer to 180 C or 360 F for 5 minutes. Lay out the tofu in one layer after spraying or brushing with some sesame oil. Air fry for about 8 minutes at 180 C or till crispy on both sides. Remove and keep aside.

For the Kung Pao sauce

Mix together 3 tbsp. dark soy sauce, 1 tbsp. hoisin sauce, 1 tsp. hot sauce and 1 tbsp. rice vinegar along with 1 tsp. cornstarch and form a slurry.

Putting it all together

In 1 tbsp. sesame oil saute together 4 dried red chillies along with minced ginger and garlic. Add cubed onions and peppers and saute some more.

Now add the Kung pao sauce slurry along with crispy tofu. Cook for a couple of minutes till the tofu is well coated.

Kung pao sauce will coat the veggies and tofu nicely. Garnish with peanuts, scallion greens and cilantro. Serve hot. Your finger-licking kung pao tofu is ready to serve. Enjoy.

Expert Tips

1. It is important that the tofu be pressed well and dried so that it turns crispy on cooking.

2. You can choose how hot you want your Kung Pao sauce by skipping hot sauce and dry chillies.

3. I use dark soy sauce for its flavour but you can use light or regular soy sauce too.

4. You could add other vegetables like mushrooms or broccoli as well.

5. You can use yellow, red and green peppers for more color.

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Kung Pao Tofu

Rachna Parmar

This delicious Kung Pao Tofu is a restaurant style spicy, sweet and sour main course. Perfect weekend meal.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course | Curry

Cuisine Chinese

Servings 4

Calories 298 kcal

Equipment

• 1 Air fryer
• 1 Skillet

Ingredients

 

1x2x3x

• 16 oz. tofu firm tofu or 450 gm
• 1 tbsp. cornstarch
• 1 tbsp. sesame oil if skillet frying or oil for brushing when Air frying

For Kung pao sauce

• 3 tbsp. dark soy sauce
• 1 tbsp. hoisin sauce
• 1 tbsp. rice vinegar
• 1 tsp. hot sauce or Sriracha sauce
• 2 tsp. corn starch
• 1 tbsp. brown sugar

For sauteeing

• 1 tbsp. sesame oil
• 4 red chillies dry
• 2 peppers green or red cut into slices or cubes
• 1 onion quarter and separate petals
• ¼ cup peanuts roasted and salted
• 2 scallions chopped
• 1 tsp. minced ginger
• 1 tsp. minced garlic

Instructions

 

• For the tofu: Cut the tofu into squares. Press it well to remove all the moisture. Now toss it with 1 tsp. of corn starch and coat well.

Saute the Tofu:

• Take 1 tbsp. of sesame oil in a cast iron skillet. Saute tofu till crispy and keep aside.

Air fry tofu

• Preheat Air fryer to 180 C or 360 F for 5 minutes. Lay out the tofu in one layer after spraying or brushing with some sesame oil. Air fry for about 8 minutes at 180 C or till crispy on both sides. Remove and keep aside.

For the Kung Pao sauce:

• Mix together dark soy sauce, hoisin sauce, hot sauce, brown sugar and rice vinegar along with cornstarch and form a slurry.

Putting it all together

• In 1 tbsp. sesame oil saute together 4 dried red chillies along with minced ginger and garlic. Add cubed onions, scallions and peppers and saute for a minute more.
• Now add the Kung Pao sauce along with crispy tofu. Cook for a couple of minutes till the tofu is well coated and the sauce is thick. Garnish with peanuts, scallion greens and cilantro leaves. Your Kung Pao tofu is ready. Serve hot.

Notes

1. It is important that the tofu be pressed well and dried so that it turns crispy on cooking.
2. You can choose how hot you want your Kung Pao sauce by skipping hot sauce and dry chillies.
3. I use dark soy sauce for its flavour but you can use light or regular soy sauce too.
4. You could add other vegetables like mushrooms or broccoli as well.

5. You can use yellow, red and green peppers for more color.

Nutrition

Calories: 298kcalCarbohydrates: 22gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 725mgPotassium: 287mgFiber: 4gSugar: 8gVitamin A: 415IUVitamin C: 53mgCalcium: 178mgIron: 3mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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