Kung Pao Tofu Recipe

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

I first ordered Kung Pao tofu from a local restaurant and was completely hooked.

You may also like: Teriyaki Tofu, Tandoori tofu.

I like my food spicy and this was a perfect spicy treat. It does not take much time to cook if you have all the ingredients at hand.

The dish can be very spicy but you can make it lower on the heat and yet enjoy its delightful flavours.

If you like tofu, then this will be a great dish to try.

What makes for a flavourful Kung Pao Tofu

Firm Tofu: I used two blocks of firm tofu for this dish. You should press it for 20 minutes to remove all the water.

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

Vegetables: Lots of cubed onions, spring onion and peppers are perfect for this dish. Dried red chillies, lots of fresh ginger and garlic in the sauce.

Garnishes: Roasted peanuts and chopped cilantro leaves.

Serve with: Boiled basmati rice or jasmine rice.

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 use whole red chillies and remove them before eating.

If you want it nice and spicy break the chillies into half with their seeds coming into the curry. You can skip hot sauce from the curry.

Step-by-step Pictures

For the tofu:

Cut the tofu into squares. Press it well for 20 minutes to remove all the moisture. Now toss it with 1 tbsp. of corn starch and coat well.

Saute the Tofu:

Take 2 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 dark soy sauce, hoisin sauce, hot sauce and rice vinegar along with cornstarch and form a slurry.

Putting it all together

In 1 tbsp. sesame oil saute together 3 dried red chillies slit into half (or whole for less heat) along with minced ginger and garlic. Add cubed onions and peppers and saute some more.

Now add the sauce slurry along with crispy tofu. Cook covered till the flavours assimilate and the tofu is well coated. Taste and check seasoning. You can make the dish dry or add more water for curry. Garnish with peanuts and spring onions.

Your finger-licking kung pao tofu is ready to serve. Have it hot with boiled basmati rice or jasmine rice. Enjoy.

Here's the recipe card:

Kung Pao Tofu

Rachna Parmar

This delicious kung pao tofu is a restaurant style spicy, sweet and sour main course that is a vegan version of kung pao chicken that goes really well with rice. Perfect weekend meal.

5 from 8 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course | Curry

Cuisine Chinese

Servings 4

Calories 270 kcal

Equipment

• Air fryer

Ingredients

 

1x2x3x

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

For Kung pao sauce

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

For sauteeing

• 1 tbsp. sesame oil
• 3 dried red chillies
• 2 peppers green or red cut into slices or cubes
• 1 onion quarter and separate petals
• ¼ cup peanuts roasted and salted
• 2 spring onions chopped
• 1 tbsp. minced ginger
• 1 tbsp. minced garlic

Instructions

 

• For the tofu: Cut the tofu into squares. Press it well for 20 minutes to remove all the moisture. Now toss it with 1 tbsp. of corn starch and coat well.

Saute the Tofu:

• Take 2 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 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 3 dried red chillies slit into half (or whole for less heat) along with minced ginger and garlic. Add cubed onions and peppers and saute for a minute more.
• Now add the sauce along with crispy tofu. Cook covered for 2-3 minutes till the tofu is well coated and the sauce is thick. Garnish with peanuts and cilantro leaves. Serve hot.

Notes

1. Press the tofu well so that it is crispy when fried.
2. You can choose the spiciness of the curry as per your taste.
3. I use dark soy sauce for its flavour but you can use light or regular soy sauce too.
4. You could add mushroom too if you like.

Nutrition

Calories: 270kcalCarbohydrates: 24gProtein: 15gFat: 14gSaturated Fat: 2gCholesterol: 1mgSodium: 551mgPotassium: 275mgFiber: 4gSugar: 8gVitamin A: 379IUVitamin C: 54mgCalcium: 178mgIron: 2mg

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

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